Crispy Onion Rings Batter

I started making these onion rings on a Sunday afternoon when I had nothing but onions, flour, and a bottle of sparkling water left in the kitchen. The batter came together so fast I almost didn't trust it, but that first bite—crisp, golden, still too hot to eat—proved me wrong. Now they show up at every casual dinner, every movie night, every time I want something simple that feels like a treat. They never last long.

I made these for friends during a game night once, and they barely made it to the table before half were gone. Someone stood by the stove waiting for the next batch to come out of the oil, and I didn't even mind. Watching people fight over onion rings you just fried is a strange kind of pride, but it's real.

Ingredients

• Yellow onions: Slice them thick so they hold up during frying without falling apart, and use sweet onions if you want a milder, caramelized flavor instead.
• All-purpose flour: It builds the structure of the batter and crisps up beautifully when it hits hot oil.
• Cornstarch: This is what makes the coating shatter when you bite into it, creating that satisfying crunch.
• Baking powder: A small amount aerates the batter and keeps it from getting dense or soggy.
• Salt, black pepper, and paprika: Season the batter itself so every bite has flavor, not just the outside.
• Cold sparkling water: The bubbles lighten the batter and create a crispier texture than still water ever could.
• Vegetable oil: Use a neutral oil with a high smoke point like canola or peanut oil for clean, even frying.

Instructions

Prep the onions:

Peel and slice the onions into half-inch rounds, then gently separate them into rings. Lay them out on a towel so they're dry before battering.

Mix the batter:

Whisk the flour, cornstarch, baking powder, salt, pepper, and paprika in a large bowl until combined. Pour in the cold sparkling water slowly, whisking as you go, until the batter is smooth and thick enough to coat the back of a spoon.

Heat the oil:

Pour about two inches of oil into a heavy pot and heat it to 350°F. Use a thermometer if you have one, or test with a drop of batter—it should sizzle and rise immediately.

Batter and fry:

Dip each onion ring into the batter, let the excess drip off, then lower it carefully into the hot oil. Fry in small batches so the oil temperature doesn't drop, turning once, until both sides are golden and crisp.

Drain and season:

Lift the rings out with a slotted spoon and set them on paper towels. Sprinkle with sea salt while they're still hot so it sticks.

Serve immediately:

Pile them on a plate and serve with ketchup, ranch, aioli, or whatever you like. They're best eaten right away while the coating is still crackling.

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There was one night I made these for my partner after a long week, and we sat on the couch with a bowl between us, dipping them in whatever sauces we had in the fridge. It wasn't fancy, but it felt perfect—warm, crunchy, satisfying in a way only fried food can be. That's when I knew this recipe wasn't going anywhere.

What to Serve With Them

These onion rings are incredible alongside burgers, sandwiches, or grilled meats, but they also work as a stand-alone snack with a few good dipping sauces. I've served them with spicy aioli, honey mustard, and even a tangy barbecue sauce, and every option disappeared fast. They're versatile enough to fit into almost any casual meal.

How to Store Leftovers

Leftovers are rare, but if you have any, store them in an airtight container in the fridge for up to two days. Reheat them in a hot oven or air fryer to bring back the crispness—microwaving will make them soggy. Honestly, though, they're never quite as good as fresh from the oil.

Ways to Switch It Up

You can double-dip the rings for an extra-thick crust, or swap yellow onions for red if you want a sweeter, more delicate flavor. Adding a pinch of cayenne or chili powder to the batter gives them a subtle heat that balances the richness. I've also tried using beer instead of sparkling water, and it works beautifully if you like a slightly malty flavor.

• Try panko breadcrumbs mixed into the batter for added texture.
• Serve with a squeeze of fresh lemon for brightness.
• Use the same batter for vegetables like zucchini or mushrooms.

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Once you make these at home, you'll wonder why you ever ordered them anywhere else. They're that good, that easy, and that worth the little bit of oil cleanup.

Recipe FAQs

→ What type of onions work best for this dish?

Large yellow onions are ideal for their mild sweetness and sturdy rings, but red onions can be used for a sweeter flavor variation.

→ How do I achieve extra crispiness?

Double-dipping the onion rings in the batter and frying twice enhances the crunch and texture.

→ What is the purpose of sparkling water in the batter?

Sparkling water lightens the batter, creating a crispy, airy coating once fried.

→ Which oils are suitable for frying these onion rings?

Vegetable oils with high smoke points, such as canola or sunflower oil, are recommended for deep frying.

→ Can I add spices to the batter for extra flavor?

Yes, adding cayenne pepper or paprika can give a spicy kick and enhance the overall taste.

→ How should I serve the onion rings?

Serve hot with sea salt sprinkled on top, accompanied by dipping sauces like ketchup, ranch, or aioli.