Crispy Onion Ring Tower (Printable)

Thick-cut onion rings fried golden and crunchy, layered into a striking tower for sharing and snacking.

# 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 or air fryer spray

# How To Make:

01 - Peel the onions and slice them into ¾-inch thick rings. Separate the rings and set aside.
02 - In a large bowl, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, salt, and black pepper.
03 - In a separate bowl, beat the eggs and cold sparkling water until well combined.
04 - Add the wet ingredients to the dry mix and whisk until smooth. Add extra sparkling water if batter is too thick.
05 - Place the panko breadcrumbs in a shallow dish.
06 - Dip each onion ring into the batter, letting excess drip off, then coat thoroughly in panko breadcrumbs.
07 - Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy pot. Fry the onion rings in batches for 2 to 3 minutes, turning occasionally until golden and crispy. Drain on a wire rack or paper towels.
08 - Alternatively, preheat an air fryer to 400°F (200°C). Arrange coated onion rings in a single layer, spray lightly with oil, and air-fry for 8 to 10 minutes, turning once, until crisp and golden.
09 - Stack the cooked onion rings into a tower on a serving platter and serve immediately with preferred dipping sauces.

# Top Suggestions:

01 -
  • That impossible crunch that echoes when you bite through the coating and hits the tender onion inside.
  • You can make these ahead and reheat them without losing much of their charm, which is rare for fried foods.
  • They work equally well at a dinner party or as the thing you make on a random Tuesday because you're craving something honest and satisfying.
02 -
  • The temperature of your oil matters enormously—too cool and they'll absorb oil and taste greasy, too hot and the outside burns before the inside softens.
  • Cold batter makes a difference; if it sits too long and warms up, the frying won't be as crisp and airy.
  • Don't skip the sparkling water—regular water won't give you the same lightness and bubble structure that makes these special.
03 -
  • For extra flavor and texture, mix grated Parmesan or a pinch of cayenne pepper into your panko before coating—it adds savory depth and a subtle heat that lingers.
  • If your batter feels too thick as you work, thin it with just a splash of cold water; if it feels too thin and isn't coating thickly, let it sit for a minute to hydrate and thicken on its own.
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