Crispy Onion Rings Batter (Printer-friendly)

Golden, crunchy rings coated in a light flavorful batter, great as snack or side dish.

# What You'll Need:

→ Vegetables

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

→ Batter

02 - 1 cup (125 g) all-purpose flour
03 - 1/2 cup (60 g) 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 (240 ml) cold sparkling water

→ For Frying

09 - Vegetable oil, for deep frying

→ Optional for Serving

10 - Sea salt, to taste
11 - Dipping sauces such as ketchup, ranch, or aioli

# How to Prepare:

01 - Separate the onion slices into individual rings and set aside.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, and paprika until evenly combined.
03 - Gradually add cold sparkling water to the dry mixture, whisking until a smooth, slightly thick batter forms.
04 - Pour vegetable oil to a depth of 2 inches into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C).
05 - Working in batches, dip onion rings into the batter, letting excess drip off, then carefully immerse in hot oil.
06 - Cook rings for 2 to 3 minutes per side until golden brown and crisp.
07 - Remove rings with a slotted spoon, drain on paper towels, and immediately sprinkle with sea salt.
08 - Serve hot alongside preferred dipping sauces.

# Expert Advice:

01 -
  • They stay crispy for a solid 10 minutes after frying, which means you can actually eat them without burning your mouth.
  • The batter is light enough that you taste the caramelized onion sweetness, not just fried coating.
  • Once you nail the technique, you'll make these constantly because they're easier than you'd expect.
02 -
  • Onion moisture is the enemy—if your rings are wet or fresh-cut with excess liquid on the surface, the batter will slide off during frying, so pat them completely dry with paper towels.
  • Cold sparkling water is not optional; flat cold water or room-temperature liquid makes a dense, heavy batter, but the carbonation creates that signature crunch that people remember.
  • Oil temperature is everything; use a thermometer instead of guessing because one batch perfect and the next soggy means your oil cooled down and you didn't notice.
03 -
  • If you want ultra-crispy rings, double-dip them: coat once, let them sit for 30 seconds, then dip again in fresh batter and fry—the extra layer creates an even crunchier shell.
  • Keep your batter cold by setting the bowl over ice while you're working; warm batter creates a different texture and doesn't adhere as well to the onions.

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