Delicious Crispy Panko-Crusted Onion Rings

onion rings with special dip and chopped parsley


  • Prep: 15 mins
  • Cook: 03 mins
  • Total: 18 mins
  • Yield: 10 servings
  • Cooking Method: Deep-frying
  • Recipe Cuisine: American


  • 1sweet onion (cut them into half-inch pieces)
  • 3/4 cup all-purpose flour (in the bowl)
  • 1/4 cup corn starch
  • 1teaspoon coarse salt
  • white or black pepper (a little bit)
  • 1teaspoon cayenne
  • 1teaspoon chili powder
  • 1teaspoon garlic powder
  • 1teaspoon cumin
  • 1cup soda water
  • a bowl of icy water (for soaking the onion rings)

When you try to make onion rings at home, have you ended up with soggy, oily, or completely unappealing onion rings? Onion rings or French fried onion rings are popular side dishes next to hamburgers, sandwiches, or seafood. These cross-cut rings are served as sides in Britain and the US, but they are as delicious alone as when sided with other dishes.

Have you ever tried to make onion rings at home only to end up with soggy, oily, or otherwise unappealing results? French fried onion rings are a popular side dish served with hamburgers, sandwiches, or seafood. The rings are served as sides in Britain and the United States, but they are equally tasty when eaten alone as when paired with other dishes.

They are easy to make since onions are cut into rings, coated in breadcrumbs or batter, and then deep-fried. You can consider using virtually any kind of onion for this recipe. To make onion rings, you need an even thickness, and anything too thick will take longer to cook and fry. It’s all about balance here.

Finally, you want to have a two-step process when making onion rings. You want to have a flour mixture for dredging, coating the onion rings, and then a batter that will nicely stick to that flour dredging.


Step 1

The most important part of an onion ring is the onion itself. Take your onions and break them apart into circles. You want to cut them a quarter to half an inch wide.

Step 2

Add ¾ cup of all-purpose flour and ¼ cup of corn starch to a bowl. Then add a teaspoon of coarse salt, a little bit of white pepper, 1-teaspoon cayenne, 1-teaspoon chili powder, one teaspoon garlic powder, and one teaspoon cumin too. Now, whisk the dry ingredients to evenly distribute the baking powder, the salt, and the pepper. And after that, you are ready to add your wet ingredients.

Step 3

Depending on how much spice you add, add some cold soda water (around a cup).

Step 4

Toss a piece of bread the old-fashioned way, and after smashing that into crumbs, put those into the bowl.

Step 5

Now, to have better-shaped final onion rings and before coating them with our homemade batter, soak them in cold water for some minutes. It helps dilute the sulfur content and makes them taste sweeter and milder.

Step 6

Dunk the onion in the batter until it’s completely covered. And then, you should toss it into the panko layer and shake it to lose its extra breadcrumbs. Then give it a flip and repeat.

Step 7

Then they are ready to get fried. Bring a large Dutch oven to heat oil on medium-high heat. You want a 185°C (365 F) temperature; that’s the right temperature for frying onion rings. You can use peanut oil (you want to use a high smoke point oil, like canola, corn, or sunflower). After 15 minutes of patience, your oil is hot enoughGrab your onion elevator to gently lower the onion rings in and let them have a volcanic swim for around three minutes, gently flipping once at the halfway point without splashing.

Step 8

Elevate those onion rings out, and let them rest. You are all done; give those onions the crispiness test!

Cooking Notes

You could undoubtedly use black pepper, but white pepper is nicer here because it blends into the coating nicely.

We use soda water so that the light carbonation calories cancel out the heavy grease calories.

Preheat the oil and then add the wet ingredients. 

You can use a wire rack at the bottom of your Dutch oven. It helps lift the foods off the bottom, so they aren’t in contact with direct heat.

Make sure to remove the layer of scotch tape that keeps the onion rings together. 

Use a fork to sift for batter nuggets and take those out.

Use separate tongs or fingers to avoid a bunch of crud gunking up.

Deep frying in the kitchen is dangerous, so you need to observe some points like:

  • Keeping a lid nearby.
  • Knowing your temperature.
  • Put wet food in the fryer.
  • Never throw water on an oil fryer.


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