Crispy Fried Onion Rings

Ingredients:

For the Onions:

• 2 large yellow onions
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Batter:

• 1 cup all-purpose flour
• 1/4 cup cornstarch (helps make them extra crispy)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, adds depth of flavor)
• 1 cup cold sparkling water (can substitute with cold soda water or beer for a slightly different flavor)
• 1 large egg

For Coating and Frying:

• 1 cup all-purpose flour (for dredging)
• Vegetable oil (or canola oil) for deep frying

Optional Dipping Sauce:

• 1/2 cup plain Greek yogurt or mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste

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Instructions:

1. Prepare the Onions

1. Peel the onions and slice them into 1/4 to 1/2-inch thick rings.
2. Separate the slices into individual rings and place them in a large bowl.
3. Lightly sprinkle with salt and pepper, toss to coat, and set aside.

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2. Make the Batter

1. In a medium bowl, whisk together 1 cup flour, cornstarch, baking powder, salt, black pepper, and smoked paprika.
2. In a separate small bowl, lightly beat the egg.
3. Gradually add the cold sparkling water to the dry ingredients, whisking until smooth. The batter should be thick enough to coat the onion rings but still pourable. If too thick, add a little more sparkling water, one tablespoon at a time.
4. Refrigerate the batter for at least 15–20 minutes. Chilled batter helps the rings crisp up better when fried.

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3. Dredge the Onion Rings

1. Place the 1 cup of flour for dredging in a shallow dish.
2. Heat oil in a deep frying pan or pot to 350°F (175°C). Use enough oil so the rings can float and cook evenly.
3. Take one onion ring at a time, dredge lightly in the flour, shaking off excess.
4. Dip the floured onion ring into the batter, letting excess batter drip off, and then carefully place it into the hot oil.

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4. Fry the Onion Rings

1. Fry the onion rings in batches to avoid overcrowding the pan. Overcrowding lowers the oil temperature and leads to soggy rings.
2. Cook each batch for about 2–3 minutes per side, or until the batter is golden brown and crispy.
3. Use a slotted spoon or tongs to remove the rings from the oil, and place them on a paper towel-lined plate to drain excess oil.

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5. Optional Dipping Sauce

1. While the onion rings are frying, make the dipping sauce by combining Greek yogurt or mayonnaise, ketchup, garlic powder, smoked paprika, and salt and pepper to taste in a small bowl.
2. Mix well and serve alongside the hot onion rings.

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6. Serve

1. Serve the onion rings immediately for the best crunch.
2. Sprinkle lightly with a pinch of salt while still hot if desired.
3. These pairs perfectly with burgers, sandwiches, or as a standalone snack.

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Tips for Extra Crispy Onion Rings

• Use cold sparkling water or beer in the batter; the carbonation helps create a light, airy crust.
• Cornstarch in the batter adds crispiness.
• Fry in small batches to maintain oil temperature around 350°F (175°C).
• Do not cover fried rings after cooking; steam can make them soggy.