Crispy Onion Ring Tower (Printable)

Thick onion rings coated and fried until golden and crunchy, stacked into a visually impressive tower.

# 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

# Step-by-Step:

01 - Peel the 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 the eggs and cold sparkling water until well combined.
04 - Pour the wet ingredients into the dry ingredients and whisk until smooth. Add additional sparkling water if the batter is too thick.
05 - Place panko breadcrumbs in a shallow dish for dipping.
06 - Dip each onion ring into the batter, letting excess drip off, then coat thoroughly with panko breadcrumbs.
07 - Heat vegetable oil in a deep fryer or large heavy pot to 350°F. 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 - Preheat air fryer to 400°F. Arrange coated rings in a single layer, spray lightly with oil. Air-fry for 8 to 10 minutes, turning halfway through, until golden and crisp.
09 - Stack the cooked onion rings into a tower on a serving platter. Serve immediately with preferred dipping sauces.

# Expert Advice:

01 -
  • The contrast between the shatteringly crisp exterior and the tender onion inside is honestly addictive.
  • It's easier than it sounds, and somehow always impresses people who think homemade fried food is impossible.
  • You can make these in an air fryer if you're trying to keep things lighter, or go full deep-fried mode when you're feeling indulgent.
02 -
  • Cold sparkling water is non-negotiable—it's the difference between rings that shatter when you bite them and rings that taste soggy.
  • Don't overcrowd the pan while frying; give each batch space to cook evenly and stay crispy instead of steaming itself soggy.
  • The oil temperature absolutely matters; if it's not right, no amount of good ingredients will save you.
03 -
  • Use an instant-read thermometer for your oil temperature—this single step eliminates most failure points and guarantees crispy results every time.
  • Let your breaded rings sit for a few minutes before frying; this resting period helps the coating cling to the onion instead of sliding off in the oil.
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