Crispy Onion Rings Dipping (Printable version)

Golden onion rings with crunchy coating and creamy, zesty dipping sauce for a tasty snack or side dish.

# What you need:

→ Onion Rings

01 - 2 large yellow onions, sliced into 1/2-inch rings
02 - 1 1/2 cups all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon baking powder
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon paprika
08 - 1 cup cold sparkling water
09 - 1 cup panko breadcrumbs
10 - Vegetable oil, for frying

→ Dipping Sauce

11 - 1/2 cup mayonnaise
12 - 2 tablespoons ketchup
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon lemon juice
15 - 1/2 teaspoon smoked paprika
16 - Salt and pepper, to taste

# How To:

01 - Peel and slice onions into 1/2-inch rings, then separate individual rings and set aside.
02 - In a medium bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, and paprika until evenly combined.
03 - Gradually whisk cold sparkling water into the dry mixture until a smooth and lump-free batter forms.
04 - Pour panko breadcrumbs into a shallow dish for coating the onion rings.
05 - Heat vegetable oil in a deep pot or fryer to 350°F (175°C) for frying.
06 - Dip each onion ring into the batter, allowing excess to drip off, then thoroughly coat with panko breadcrumbs.
07 - Fry the coated onion rings in batches for 2 to 3 minutes, turning occasionally until they are golden and crisp.
08 - Remove fried rings using a slotted spoon and place them on paper towels to drain excess oil.
09 - In a small bowl, combine mayonnaise, ketchup, Dijon mustard, lemon juice, and smoked paprika. Season with salt and pepper to taste.
10 - Serve the hot, crispy onion rings accompanied by the prepared dipping sauce.

# Expert Advice:

01 -
  • That satisfying shattering crunch that happens the moment you bite in, with a tender onion inside that tastes sweet and almost buttery.
  • The batter stays crispy even after a few minutes, so you can actually enjoy them without racing against time.
  • The dipping sauce is creamy and tangy all at once, with just enough mustard and lemon to feel sophisticated without being fussy.
  • They're genuinely easy to make once you understand the technique, perfect for impressing people without spending hours in the kitchen.
02 -
  • The sparkling water must be cold and carbonated right up until you use it. If it sits out and goes flat, your batter won't have that same lift and crispiness. Don't make the batter too far in advance for the same reason.
  • Oil temperature is everything. Invest in a quick-read thermometer if you don't have one. I learned this the hard way after batches of soggy rings that felt like a failure. Once you nail the temperature, everything changes.
  • Separate your onion rings immediately after slicing, even if they seem fine together. Layers of onion that haven't separated will trap moisture and steam instead of crisping up beautifully.
03 -
  • If you're making these for a crowd and need to hold them for a few minutes, place finished rings on a warm wire rack set over a baking sheet rather than directly on paper towels. This lets air circulate underneath and keeps them crispy on all sides instead of steaming on the bottom.
  • Reheating is possible but requires care. Spread leftover rings on a baking sheet and warm them in a 350°F oven for about 5 minutes. The oven preserves the crispiness far better than a microwave ever could, though they won't be quite as perfect as fresh.

Go back