Crispy Onion Ring Tower (Printable)

Thick onion rings battered and fried crispy, stacked into a golden tower for sharing.

# Ingredient List:

→ Vegetables

01 - 2 large yellow onions

→ Batter

02 - 1 cup all-purpose flour
03 - ½ cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon salt
08 - ½ teaspoon freshly ground black pepper

→ Wet Ingredients

09 - 1 cup cold sparkling water
10 - 2 large eggs

→ Coating

11 - 2 cups panko breadcrumbs

→ For Frying

12 - Vegetable oil for deep-frying or air fryer spray

# How to Make:

01 - Peel the onions and slice them into ¾-inch thick rings. Separate the rings and set them aside.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper.
03 - In a separate bowl, beat the eggs and sparkling water until well blended.
04 - Pour the wet ingredients into the dry mixture and whisk until smooth. If the batter is too thick, add a little more sparkling water.
05 - Spread the panko breadcrumbs evenly in a shallow dish.
06 - Dip each onion ring into the batter, letting excess drip off, then coat thoroughly with panko breadcrumbs.
07 - Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy pot. Fry onion rings in batches for 2 to 3 minutes, turning occasionally, until golden and crisp. Drain on a wire rack or paper towels.
08 - Preheat the air fryer to 400°F (200°C). Arrange coated rings in a single layer, spray lightly with oil, and air-fry for 8 to 10 minutes, flipping halfway through until golden and crisp.
09 - Stack the cooked onion rings into a tower on a serving platter and serve immediately with favorite dipping sauces.

# Expert Tips:

01 -
  • The sparkling water makes the batter unexpectedly light and crispy, not heavy like you'd think.
  • You can fry them or air-fry them depending on your mood and what you have time for.
  • They're impressive enough for company but easy enough to make on a random Tuesday night.
02 -
  • If your batter is too thick, the coating will be gluey; if it's too thin, nothing sticks. It should flow but still cling to the rings.
  • Don't skip letting excess batter drip off—that's the difference between a crispy crust and a soggy one.
  • Cold oil plus hot batter equals a sad, greasy result. Temperature matters more than you think.
03 -
  • A kitchen thermometer for oil temperature removes all the guesswork—undercooked rings are greasy, overcooked ones are burnt on the outside and raw inside.
  • Make your batter right before you fry so the baking powder stays active and your rings rise properly in the oil.
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