Crispy Onion Ring Tower (Printable)

Thick-cut onion rings fried to golden crisp, stacked high for a crunchy, flavorful bite.

# What you 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, plus extra if needed
10 - 2 large eggs

→ Coating

11 - 2 cups panko breadcrumbs

→ For Frying

12 - Vegetable oil for deep-frying or cooking spray for air-frying

# Directions:

01 - Peel onions and slice into ¾-inch thick rings. Separate and set aside.
02 - Combine flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper in a large bowl.
03 - Whisk together eggs and cold sparkling water until fully mixed.
04 - Gradually add wet mixture to dry ingredients, whisking until smooth batter forms. Add water if batter is too thick.
05 - Place panko breadcrumbs in a shallow dish for dipping.
06 - Dip each onion ring into batter, letting excess drip off, then coat thoroughly in panko breadcrumbs.
07 - Heat oil in a deep fryer or heavy pot to 350°F. Fry onion rings in batches for 2–3 minutes, turning occasionally, until golden and crisp. Drain on wire rack or paper towels.
08 - Preheat air fryer to 400°F. Arrange coated rings in a single layer, lightly spray with oil. Air-fry 8–10 minutes, turning halfway, until golden and crisp.
09 - Stack onion rings into a tower on a serving platter and serve immediately with preferred dipping sauces.

# Expert tips:

01 -
  • The batter stays impossibly crispy for hours, which is rarer than you'd think with onion rings.
  • Stacking them into a tower turns a simple side dish into genuine entertainment at any gathering.
  • The sparkling water trick creates an airier, lighter crust than traditional batters—your guests will notice the difference.
02 -
  • The oil temperature is non-negotiable—too cool and rings absorb oil and feel greasy; too hot and the outside burns before the inside cooks. Invest in a cheap thermometer if you don't have one.
  • Sparkling water actually matters because the carbonation adds lift to the batter that regular water simply cannot create, giving you that signature light, crispy coating.
  • If you're making multiple batches, keep finished rings warm on a wire rack in a 200°F (95°C) oven so they stay crispy and hot while you finish frying the rest.
03 -
  • Make the batter right before frying—sitting too long allows the sparkling water carbonation to escape, which flattens the texture. Batches fry better and crispier when the batter is fresh.
  • Keep your oil temperature steady by letting it rest for 30 seconds between batches and checking it again before you add the next ring. A sudden temperature drop makes rings soggy and heavy.
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