Easy Crispy Onion Rings Recipe
Crisp, golden onion rings in a light beer or sparkling water batter. The batter goes on cold and the oil stays at 180C, which is what gives you a shell that stays crunchy rather than one that turns greasy.
Servings: 4 servings
Calories: 392kcal
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Equipment:
- Mixing Bowls - For preparing the batter and coating the onions.
- Whisk - To mix the batter until smooth.
- Deep Fryer - For frying the onion rings.
- Thermometer - To ensure the oil reaches and maintains the optimal frying temperature (180°C / 350°F).
- Tongs - For safely adding and removing onion rings from the hot oil.
- Wire Rack - For draining excess oil after frying.
- Knife and Cutting Board - For slicing the onions into rings.
Ingredients:
- 2 Large onions - peeled, sliced into 1 cm thick rings, and separated
- 180 g Plain Flour - 8-9% protein for super crispy result works best
- 60 g Cornflour - makes them super crunchy!
- 4 g Baking Powder - 1 tsp
- 6 g Salt - 1 tsp
- 3 g Black Pepper - 1 tsp
- 3 g Smoked Paprika - (or other spices - check in the post)
- 300 ml Cold Sparkling Water or Beer
- 2 L Vegetable Oil - for Deep Frying
Instructions:
- In a large mixing bowl, whisk together the plain flour, cornflour, baking powder, salt, black pepper, and smoked paprika.Gradually pour in the cold sparkling water or beer while whisking continuously until the batter is smooth and slightly thick.Chill the batter in the fridge for 15–20 minutes to keep it cold, which helps create a crispier coating.
- Slice the onions into 1 cm thick rings and separate them.Lightly dust the onion rings with plain flour to help the batter adhere better.
- Pour the oil into a deep fryer or large, deep pot. Heat it to 180°C (350°F). Use a thermometer for accuracy, as the right temperature is crucial for crispy onion rings.
- Dip each onion ring into the chilled batter, letting any excess drip off.Carefully place the rings into the hot oil in small batches to avoid overcrowding. Fry for 2–3 minutes, turning occasionally, until golden and crispy.
- Remove the fried onion rings with a slotted spoon and place them on a wire rack or kitchen paper to drain any excess oil. Serve immediately while they are hot and crunchy. Pair with your favorite dipping sauces!
Notes:
Oil temperature is the whole recipe. Below 170C the batter drinks oil and turns greasy; above 190C it colours before the onion has softened. Use a thermometer and let the oil come back up between batches.
Keep the batter cold. Straight from the fridge, and do not beat it once the fizzy liquid is in. The bubbles are what make it light.
Fry in small batches and drain on a wire rack rather than kitchen paper. Sat flat on paper the steam is trapped underneath and the bases go soft within a minute.
They are at their best straight from the pan and do not keep well. Eat them hot.
Nutrition:
Serving: 289g | Calories: 392kcal | Carbohydrates: 62g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 117mg | Potassium: 378mg | Fiber: 4g | Sugar: 6g | Vitamin C: 11mg | Calcium: 112mg | Iron: 1mg
