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Crispy Homemade Onion Rings

Golden, shatteringly crisp onion rings coated in a light, airy batter. This easy homemade recipe delivers that satisfying crunch from the first bite to the last.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ​ large sweet onions sliced into 1/2-inch rings
  • 1 cup all-purpose flour ​
  • 1/4 cup cornstarch ​
  • 1 teaspoon baking powder ​
  • 1 teaspoon salt ​
  • 1/2 teaspoon garlic powder ​
  • 1/2 teaspoon paprika ​
  • 1/4 teaspoon cayenne pepper optional
  • 1 cup cold sparkling water or chilled beer ​
  • 4 cups vegetable oil for frying
  • ​ ​ flaky sea salt for sprinkling
  • ​ ​ ​ ​

Method
 

  1. Peel the onions and slice into 1/2-inch rounds. Separate into individual rings and pat dry with paper towels.
  2. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, paprika, and cayenne (if using).
  3. Slowly whisk in the cold sparkling water or beer until the batter is smooth and thin enough to coat a spoon.
  4. Pour the oil into a heavy pot to a depth of 2 to 3 inches and heat to 375 degrees F (190 degrees C).
  5. Working in batches, dip each onion ring into the batter, let the excess drip off, and carefully lower into the hot oil.
  6. Fry 2 to 3 minutes, flipping once, until golden brown and crisp. Lift out with a slotted spoon and drain on a wire rack.
  7. Sprinkle immediately with flaky sea salt and serve hot with your favorite dipping sauce.

Notes

Keep the batter cold and do not overmix it. A few small lumps are fine, and overworking makes the coating tough instead of crisp. Fry in small batches so the oil temperature stays steady and the rings turn out golden instead of greasy. Store leftovers in an airtight container in the fridge for up to 2 days, then reheat in a 400 degree F (200 degree C) oven for the best crunch. For a gluten free version, swap the all purpose flour for a 1:1 gluten free blend and keep the cornstarch.