Crispy Onion Ring Tower (Printable)

Stacked thick-cut onion rings, fried golden and crunchy for a tasty party snack or side dish.

# What You'll Need:

→ 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

# How to Make It:

01 - Peel onions and slice into ¾-inch thick rings. Separate the rings 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 sparkling water until fully combined.
04 - Add wet ingredients to dry and whisk until smooth. If batter is too thick, add additional sparkling water as needed.
05 - Place panko breadcrumbs in a shallow dish for coating.
06 - Dip each onion ring into the batter, letting excess drip off, then coat generously with panko breadcrumbs.
07 - Heat vegetable oil in a deep fryer or large pot to 350°F. Fry onion rings in batches for 2 to 3 minutes, turning occasionally until golden and crispy. 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 to 10 minutes, turning once halfway through until golden and crisp.
09 - Stack fried onion rings into a tower on a serving platter and serve immediately with preferred dipping sauces.

# Expert Advice:

01 -
  • The sparkling water in the batter creates an impossibly light, airy crunch that stays crispy even after stacking.
  • It's vegetarian, elegant enough for guests, and honestly more fun to eat than a regular appetizer.
  • You can make these in a home air fryer without the oil cleanup guilt, though deep-fried is undeniably superior.
02 -
  • Temperature matters more than you think—if oil isn't hot enough, rings absorb oil and become greasy instead of crispy; too hot and they brown before cooking through.
  • Sparkling water absolutely makes a difference; still water gives you a heavier batter that traps more oil and feels doughy.
  • Don't bread the rings more than 15 minutes before frying—the panko absorbs moisture and loses its crunch.
03 -
  • For extra flavor, toss panko with grated Parmesan or a pinch of cayenne before coating; this gives complexity without making the rings spicy.
  • If using a deep fryer, save a few rings from your last batch to test oil temperature before frying the main batch—they'll tell you if you're ready.
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