These onion rings are crispy, golden, and full of flavour in every bite. A light seasoned flour dusting, a thin, airy batter, and a crunchy panko coating make them perfectly crisp while staying soft inside. Fried to golden perfection and served hot with your favourite dip, they are an irresistible snack or side that everyone will love.
Why you will love this recipe?
You’ll love these onion rings because they’re simple, classic, and exactly how good onion rings should be. The seasoned flour, light airy batter, and panko coating create layers of crunch in every bite. Fried just right and served hot, they are flavourful, and the ultimate snack or side for any meal.
Expert Tips for Best results!
- Use cold sparkling water for the batter – Cold sparkling water makes the batter light and airy, giving your onion rings that perfect crunch. Add it gradually until you get a thin, runny consistency.
- Don’t skip the dry flour coating – Tossing the onion rings in seasoned flour before the batter helps the wet batter stick better and gives an extra layer of crispiness.
- Press the panko gently – After dipping in the panko mix, press lightly so the crumbs stick evenly without falling off during frying.
How to make Crispiest Onion Rings?
Step 1: Prepare the Onions
First, peel the onions and slice them into half-inch thick rings. Carefully separate the layers so you get individual onion rings. This ensures even coating and frying for the perfect crispiness.
Step 2: Make the Dry Coat
Next, place the flour in a bowl and season it with a pinch of salt and black pepper. Toss the onion rings in the seasoned flour, shaking off any excess. This initial coating helps the batter stick better and creates an extra layer of crunch.
Step 3: Prepare the Wet Batter
Meanwhile, in a separate bowl, combine all-purpose flour, corn starch, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, and chicken powder. Gradually add cold sparkling water until you achieve a thin, runny batter. Stir well so that the mixture is smooth and lump-free.
Step 4: Dip the Onion Rings in Batter
Then, take the floured onion rings and dip them into the wet batter, allowing any excess to drip off. Ensuring the batter is evenly coated helps create a light and airy layer that crisps up beautifully during frying.
Step 5: Coat with Panko Breadcrumbs
Afterwards, combine panko breadcrumbs with garlic powder, dried parsley, and an optional tiny pinch of salt. Gently press the batter-coated onion rings into the panko mix so the crumbs stick evenly. This step adds the signature crunch and golden colour.
Step 6: Fry the Onion Rings
Now, heat oil in a deep pan to 170–175°C. Carefully add the onion rings in batches and fry until they turn golden brown and crisp. Frying at the right temperature ensures the rings cook evenly without becoming greasy or soggy.
Step 7: Drain and Serve
Finally, remove the fried onion rings and place them on a wire rack to drain. Avoid using paper towels, which trap steam and can make them lose their crispiness. Serve hot with a cold ranch dip or your favourite sauce for an irresistible snack or side dish.
Frequently Asked Questions
Can I use regular water instead of sparkling water for the batter?
Yes, you can. Sparkling water makes the batter lighter and crispier, but regular cold water will still work. The onion rings will just be slightly less airy.
Can I make the batter ahead of time?
It is best to mix the batter just before frying to keep it light and airy. If it sits too long, it can thicken and affect the crispiness.
How do I keep the onion rings from getting soggy?
Fry them at the right temperature of 170–175 degrees Celsius and drain them on a wire rack instead of paper towels. This keeps the coating crisp while the inside stays tender.
Can I bake the onion rings instead of frying?
You can bake them, but they will not be as crunchy. Frying is recommended for the best crispiness.
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Recipe Card
Crispiest Onion Rings
These onion rings are golden, crispy, and packed with flavour in every bite. A light seasoned flour coating, airy batter, and crunchy panko layer give them the perfect crunch while keeping the onions tender inside. Serve them hot with a creamy ranch dip for the ultimate snack or side.
Ingredients
For Dry Coat (First Dusting)
- 1/2 cup flour
- Pinch of salt + black pepper
For Wet Batter
- 1 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp chicken powder
- Cold sparkling water or normal water
For Panko Mix
- 150g panko breadcrumbs
- 1/4 tsp garlic powder
- 1/2 tsp dried parsley
- Optional tiny pinch of salt
Instructions
- Peel the onions and slice them into half-inch rings. Carefully separate the layers for even coating.
- Combine flour with salt and black pepper. Toss the onion rings in the seasoned flour, shaking off excess.
- In a bowl, mix all-purpose flour, corn starch, paprika, salt, black pepper, garlic powder, onion powder, cayenne pepper, and chicken powder. Gradually whisk in cold sparkling water until you have a smooth, thin batter.
- Dip the floured onion rings into the wet batter, letting excess drip off for an even coating.
- Mix panko with garlic powder, dried parsley, and an optional pinch of salt. Press the batter-coated rings gently into the panko so crumbs stick evenly.
- Heat oil to 170–175°C and fry the onion rings in batches until golden and crispy, about 2–3 minutes per batch.
- Place fried onion rings on a wire rack to drain. Serve immediately with a cold ranch dip or your favourite sauce.
