Crisp Onion Rings
These homemade onion rings have a light, crunchy coating and sweet, tender onion inside. A simple batter, a little cornstarch, and hot oil do most of the work.
Total
45 min
Servings
4 servings
Level
Medium
Onion rings feel like a restaurant treat, but they are very doable at home if you set up your pan and batter before you start frying. The key is steady oil heat and a coating that sticks to the onion instead of sliding off.
This recipe uses a quick flour dredge, a fizzy batter, and a final dip in panko breadcrumbs for crunch. Panko are Japanese-style breadcrumbs with large flakes, and they fry up extra crisp.
Serve these onion rings right away with ketchup, ranch, spicy mayo, or your favorite burger. They are at their crunchiest within minutes of coming out of the oil.
01What you'll need
Ingredients
13 items · 4 servings
- 2 large yellow onions, about 1 1/2 pounds total
- 1 cup all-purpose flour, divided
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon fine salt, plus more for finishing
- 1 teaspoon smoked paprika or sweet paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 large egg
- 3/4 cup cold club soda or sparkling water, plus 1 to 2 tablespoons more if needed
- 2 cups panko breadcrumbs
- Vegetable oil, canola oil, or peanut oil, for frying
- Optional, for serving: ketchup, ranch dressing, barbecue sauce, or spicy mayo
02How to make it
Step-by-step
1. Slice the onions
Peel the onions and cut them crosswise into 1/2-inch-thick slices. Separate the slices into rings. Save the very small centers for another use, such as scrambled eggs, soup, or stir-fry.
2. Set up the frying area
Line a baking sheet with paper towels or set a wire rack over a baking sheet. Place it near the stove. Add 2 inches of oil to a heavy pot or deep skillet, making sure the pot is no more than half full.
3. Mix the dry coating
Put 1/2 cup of the flour in a shallow bowl. In a second bowl, whisk the remaining 1/2 cup flour with the cornstarch, baking powder, salt, paprika, garlic powder, and black pepper.
4. Make the batter
Whisk the egg and cold club soda into the flour-cornstarch mixture until mostly smooth. A few small lumps are fine. The batter should be like thin pancake batter. If it feels thick and pasty, whisk in 1 to 2 tablespoons more club soda.
5. Prepare the crumbs
Pour the panko breadcrumbs into a third shallow bowl. Arrange the bowls in this order: flour, batter, panko. This makes coating the onion rings easier and less messy.
6. Heat the oil
Heat the oil over medium-high heat to 350°F. Use a frying or candy thermometer if you have one. If you do not, drop in a small bit of batter; it should sizzle right away and rise to the surface, but it should not burn instantly.
7. Coat the onion rings
Working with a few rings at a time, toss the onion rings in the plain flour and shake off the extra. Dip them in the batter, letting excess drip back into the bowl. Press them gently into the panko so the crumbs stick all over.
8. Fry in small batches
Carefully lower 4 to 6 onion rings into the hot oil. Do not crowd the pan, or the oil temperature will drop and the rings may turn greasy. Fry for 2 to 3 minutes, turning once, until golden brown and crisp.
9. Drain and season
Lift the onion rings out with tongs or a slotted spoon. Transfer them to the prepared rack or paper towels. Sprinkle lightly with salt while they are hot. Let the oil return to 350°F before frying the next batch.
10. Serve right away
Serve the onion rings warm, while the coating is crisp. Add dipping sauces on the side, and keep finished batches in a 200°F oven for up to 20 minutes if you need to fry all the rings before serving.
03From our kitchen
Cook's tips
- Make-ahead: Slice the onions up to 1 day ahead. Store them in an airtight container in the refrigerator. Mix the dry ingredients ahead too, but wait to add the egg and club soda until just before frying.
- Storage: Onion rings are crispiest fresh. Leftovers can be refrigerated in an airtight container for up to 3 days, but the coating will soften.
- Reheating: Reheat onion rings in an air fryer at 350°F for 3 to 5 minutes or in a 400°F oven for 8 to 10 minutes. Avoid the microwave, which makes the coating soft.
- Oil temperature matters: If the rings brown too fast, lower the heat slightly. If they look pale and oily, the oil is too cool. Let it come back to 350°F between batches.
- Onion swaps: Yellow onions are classic and sweet. Sweet onions, such as Vidalia, also work well. Red onions can be used, but they have a sharper flavor.
- Breadcrumb swap: If you do not have panko, use regular dry breadcrumbs. The rings will be a little less craggy and crisp, but still tasty. Crushed plain cornflakes can also work in a pinch.
Cook's note
Frying is easiest and safest when the pot is stable and not overfilled. Keep children and pets away from the stove, and never pour used hot oil down the sink. Let it cool completely, then strain and reuse it once or discard it in a sealed container according to your local rules.
04Frequently asked
Questions & answers
Why does the coating fall off my onion rings?
The onion rings may be too wet, or they may not have enough dry flour underneath the batter. Pat the onion rings dry if they feel damp, coat them lightly in flour first, and let excess batter drip off before adding panko.
Can I make onion rings without club soda?
Yes. Use very cold water or cold beer instead. Club soda adds lightness because of its bubbles, but cold liquid is the most important part.
Can I bake these onion rings instead of frying them?
You can, but they will not be as evenly crisp. Spray the coated rings well with oil and bake on a rack at 425°F for 15 to 20 minutes, turning once, until browned and crisp.
What oil is best for frying onion rings?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. Olive oil is not the best choice here because it can smoke and has a stronger flavor.
How thick should I cut onions for onion rings?
Cut the onions about 1/2 inch thick. Thinner rings cook fast but can be fragile. Thicker rings can stay too firm inside before the coating browns.
05Keep cooking
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