Crispy Onion Ring Tower (Print Version)

Thick onion rings in a flavorful batter, fried golden and stacked for an impressive appetizer.

# Components:

→ 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 - In a large bowl, whisk together flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper.
03 - In a separate bowl, beat eggs and cold sparkling water until smooth.
04 - Add wet mixture to dry ingredients and whisk gently until smooth batter forms. Add additional water if batter is too thick.
05 - Pour panko breadcrumbs into a shallow dish for easy coating.
06 - Dip each onion ring into the batter allowing excess to drip off, then coat thoroughly with panko breadcrumbs.
07 - Heat vegetable oil to 350°F in a large pot or deep fryer. Fry rings in batches for 2–3 minutes until golden and crisp, turning occasionally. 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 air-fry for 8–10 minutes, turning halfway through, until golden and crispy.
09 - Stack fried onion rings into a tower on a serving platter and serve immediately with preferred dipping sauces.

# Expert Advice:

01 -
  • The panko coating stays impossibly crispy even after stacking, which is harder to pull off than it sounds.
  • Cold sparkling water in the batter creates those tiny air bubbles that make each bite crunch like it just came out of the fryer.
  • You can make these in an air fryer if deep frying feels intimidating, and honestly, they're almost as good.
02 -
  • Never skip the sparkling water—regular water makes the batter dense, and still water misses the entire point of that crispy crust.
  • If your oil isn't hot enough, the rings absorb oil instead of crisping up, and you'll end up with something greasy instead of golden.
  • Panko is absolutely essential here; regular breadcrumbs create a thick, heavy coating that nobody wants.
03 -
  • Cut your onions ahead of time and store them separated in the fridge for up to eight hours; they actually stay crispier because the cold firms them up.
  • If you're making these for a party, you can bread them hours ahead and refrigerate them on a parchment-lined tray, then fry right before serving.
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