Crispy Onion Rings Batter (Printable)

Golden, crunchy onion rings coated in a light, flavorful batter; great as a snack or side.

# What You Need:

→ Vegetables

01 - 2 large yellow onions, peeled and sliced into 1/2-inch rings

→ Batter

02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 1/2 teaspoon paprika
08 - 1 cup cold sparkling water

→ For Frying

09 - Vegetable oil for deep frying

→ Optional for Serving

10 - Sea salt, to taste
11 - Dipping sauces such as ketchup, ranch, or aioli

# How To Make:

01 - Separate the onion slices into individual rings and set aside.
02 - In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, and paprika.
03 - Gradually add the cold sparkling water to the dry ingredients, whisking until a smooth, slightly thick batter forms.
04 - Heat 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F.
05 - Working in batches, dip the onion rings into the batter, letting excess drip off, then carefully lower into the hot oil.
06 - Fry for 2 to 3 minutes per side until golden brown and crisp.
07 - Remove with a slotted spoon and drain on paper towels. Immediately sprinkle with sea salt.
08 - Serve hot with your preferred dipping sauces.

# Expert Tips:

01 -
  • The batter stays light and crispy instead of heavy or greasy, thanks to the sparkling water.
  • You can have them ready in half an hour, start to finish, with ingredients you probably already have.
  • They taste better than anything you'd get from a restaurant, and you control the seasoning.
  • One batch is never enough, but doubling the recipe is easy.
02 -
  • If the oil isn't hot enough, the batter will absorb it and turn greasy instead of crisp.
  • Don't overcrowd the pot or the temperature will drop and the rings will steam instead of fry.
  • Cold sparkling water is key—flat or warm water won't give you the same lightness.
03 -
  • Keep the batter cold right up until you use it—it fries up crispier that way.
  • Fry a test ring first to check the oil temperature and adjust if needed.
  • Don't skip the paper towel step or the bottoms will get soggy from trapped oil.

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