Crispy Onion Rings Batter (Printable)

Golden onion rings with a crisp, flavorful batter, ideal as a crunchy snack or burger side.

# What You Need:

→ Vegetables

01 - 2 large yellow onions, peeled and sliced into 1/2-inch rings

→ Batter

02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon paprika
08 - 1 cup cold sparkling water

→ For Frying

09 - Vegetable oil, for deep frying

→ Optional for Serving

10 - Sea salt, to taste
11 - Dipping sauces (ketchup, ranch, aioli)

# How-To:

01 - Separate the onion slices into individual rings and set aside.
02 - In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and paprika until evenly combined.
03 - Gradually whisk in the cold sparkling water until the batter is smooth and slightly thickened.
04 - Heat vegetable oil to 350°F in a heavy-bottomed pot or deep fryer, maintaining a depth of 2 inches.
05 - Dip onion rings into the batter, allowing excess to drip off, then carefully lower into the hot oil in batches.
06 - Cook for 2 to 3 minutes per side, or until rings are golden brown and crisp.
07 - Remove rings with a slotted spoon, drain on paper towels, and immediately sprinkle with sea salt.
08 - Serve hot accompanied by desired dipping sauces.

# Expert Tips:

01 -
  • That crispy-on-the-outside, tender-on-the-inside texture that makes them impossible to stop eating.
  • They're ready in 30 minutes total, so you can satisfy a sudden craving without planning ahead.
  • One batch feeds four people or becomes your solo snack victory—no judgment either way.
02 -
  • Cold water is non-negotiable—I learned this the hard way when I used room temperature water once and ended up with dense, heavy rings that tasted like sadness.
  • Oil temperature matters more than anything else; too cool and they absorb oil and turn greasy, too hot and the outside burns before the onion cooks through.
  • Don't overcrowd the pan thinking you'll save time—it drops the oil temperature and you'll end up with soggy batches instead of crispy ones.
03 -
  • If your rings lose their crunch after sitting, a quick 30-second blast in a 400°F oven brings them back to life without drying them out.
  • Make your batter just before frying so it stays cold and bubbly—a warm batter coats thickly and fries up dense instead of light.

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