Crispy Onion Ring Tower (Printable)

Thick-cut onion rings fried golden and stacked into a crunchy tower, ideal for snacking or 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

# Directions:

01 - Peel onions and slice into ¾-inch thick rings. Separate and set aside.
02 - Combine flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper in a large bowl; whisk to blend evenly.
03 - Beat eggs and cold sparkling water together until thoroughly mixed.
04 - Add wet mixture to dry ingredients and whisk until smooth; if batter is too thick, add a splash of cold water to achieve consistency.
05 - Place panko breadcrumbs in a shallow dish for easy coating.
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 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 wire rack or paper towels.
08 - Preheat air fryer to 400°F. Arrange coated rings in a single layer, spray lightly with oil, and cook for 8 to 10 minutes, turning halfway through, until golden and crispy.
09 - Stack cooked onion rings into a tower on a serving platter and serve immediately with preferred dipping sauces.

# Expert Advice:

01 -
  • They're ridiculously crunchy on the outside and stay that way longer than you'd expect, even as they cool.
  • The sparkling water trick keeps the batter light and airy, creating pockets that make each bite feel indulgent.
  • You can fry them deep or air-fry them, depending on your mood and what your kitchen can handle.
02 -
  • Cold batter is essential; if it gets warm, the rings puff unevenly and sometimes burst. Keep that sparkling water chilled and work quickly.
  • Don't skip the wire rack for draining—I learned this the hard way when soggy bottoms disappointed everyone, and it completely changes the texture.
03 -
  • Use an instant-read thermometer to nail your oil temperature; guessing leads to greasy or burned rings, and neither is fun.
  • Separate your onion rings right away and don't let them sit; they start releasing liquid that can make the batter slip right off.
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