Crispy Onion Rings with Spicy Mayo (Printable)
Golden, crunchy onion rings paired with a zesty, creamy dipping sauce. Perfect for snacking and entertaining.
# What You Need:
→ Onion Rings
01 - 2 large yellow onions, peeled
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 1/2 teaspoons baking powder
05 - 1 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1 teaspoon salt, plus more for seasoning
08 - 1/2 teaspoon ground black pepper
09 - 1 cup cold sparkling water
10 - 2 cups panko breadcrumbs
11 - Vegetable oil for frying
→ Spicy Mayo Dipping Sauce
12 - 1/2 cup mayonnaise
13 - 2 tablespoons Sriracha or hot sauce
14 - 1 teaspoon lemon juice
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon garlic powder
# How-To:
01 - Slice peeled onions into 1/2-inch thick rings and separate them into individual rings. Set aside.
02 - In a bowl, combine flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper.
03 - Gradually whisk cold sparkling water into the dry mixture until a smooth, lump-free batter forms.
04 - Place panko breadcrumbs in a separate shallow bowl for dredging.
05 - Heat vegetable oil in a deep pot or fryer to 350°F.
06 - Dip each onion ring into batter, allow excess to drip off, then coat thoroughly in panko breadcrumbs. Press gently to ensure breadcrumbs adhere.
07 - Fry onion rings in batches for 2 to 3 minutes per side until golden brown and crispy. Avoid overcrowding the pot.
08 - Remove cooked onion rings with a slotted spoon and place on a paper towel-lined plate. Season immediately with salt.
09 - Whisk together mayonnaise, Sriracha, lemon juice, smoked paprika, and garlic powder in a small bowl until well combined.
10 - Serve crispy onion rings hot with spicy mayo dipping sauce on the side.
# Expert Advice:
01 -
- The cold sparkling water creates air pockets in the batter that fry up impossibly light and crispy—a technique I learned after three disappointing batches with flat beer.
- The spicy mayo hits that perfect balance of creamy and kickin' that makes you want to dip everything from the rings to your fingers in it.
02 -
- The oil temperature dropping too low was my biggest mistake until I started frying smaller batches—patience yields crispier rings every time.
- Letting the battered rings sit for 5 minutes before frying helps the coating adhere better during the hot oil plunge.
03 -
- If your onion layers separate while coating, pinch the layers together gently at one point and the ring will hold its shape while frying.
- Save the smallest inner rings for another use and focus on the larger outer rings—theyre easier to handle and give the best ratio of onion to crispy coating.