Crispy Onion Rings with Spicy Mayo (Print View)

Golden, crunchy onion rings with zesty spicy mayo dipping sauce. Easy appetizer ready in 40 minutes.

# What You'll 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

# Method:

01 - Slice the onions into 1/2-inch thick rings and separate them. Set aside.
02 - In a bowl, combine flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper.
03 - Gradually whisk in the cold sparkling water until a smooth batter forms.
04 - Place panko breadcrumbs in a separate shallow bowl.
05 - Heat vegetable oil in a deep pot or fryer to 350°F.
06 - Dip each onion ring into the batter, allowing excess to drip off, then coat in panko breadcrumbs. Press gently to adhere.
07 - Fry onion rings in batches for 2 to 3 minutes per side until golden and crisp. Do not overcrowd the pot.
08 - Remove with a slotted spoon to a paper towel-lined plate. Season immediately with a pinch of salt.
09 - Whisk together mayonnaise, Sriracha, lemon juice, smoked paprika, and garlic powder in a small bowl.
10 - Serve crispy onion rings hot with the spicy mayo dipping sauce.

# Insider Tips:

01 -
  • The sparkling water trick creates the lightest, airiest batter that clings perfectly to each onion ring without becoming soggy.
  • That moment when you dunk the hot, crispy ring into the cool, spicy mayo and get the perfect balance of heat, crunch and creaminess will make you close your eyes in pure satisfaction.
02 -
  • Testing your oil temperature with a small drop of batter is crucial - if it sizzles immediately and floats to the top, youre good to go, but if it sinks and barely bubbles, your rings will absorb oil and become greasy.
  • Keeping your batter ice cold (I sometimes place the bowl over another bowl filled with ice) makes an astonishing difference in the crispiness of the final product.
03 -
  • If your onion rings are browning too quickly on the outside while remaining undercooked inside, your oil is likely too hot - dial it back about 25 degrees and youll achieve perfect doneness.
  • Save the smallest inner rings for a garnish on soups or salads - theyll cook faster and make an impressive topping for other dishes.

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