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Extra Crispy Deep Fried Onion Rings

A tall pile of golden brown, super crispy Onion Rings Extra Crispy stacked high on a white plate.
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Follow these steps to make thick-cut, pub-style onion rings with a seriously crunchy, non-soggy batter.

Ingredients

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  • 2 large yellow onions
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup ice-cold club soda or seltzer water
  • Vegetable oil, for deep frying

Instructions

  1. Peel the onions and slice them into 1/2-inch thick rounds. Separate the rings and place them on a paper towel-lined plate. Chill the onion rings in the freezer for 15 minutes; this helps prevent sogginess.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and cayenne pepper.
  3. Just before frying, slowly pour the ice-cold club soda into the dry ingredients while gently whisking until just combined. Do not overmix; a few lumps are acceptable. The cold liquid creates steam pockets for extra crispness.
  4. Heat 2 to 3 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 375 degrees Fahrenheit (190 degrees Celsius). Use a thermometer to monitor the temperature.
  5. Working in small batches, dip the chilled onion rings into the batter, allowing excess to drip off briefly.
  6. Carefully place the battered rings into the hot oil, ensuring they do not touch. Fry for 2 to 3 minutes per side, turning once, until they are deep golden brown and very crisp.
  7. Remove the rings with a slotted spoon and place them immediately on a wire rack set over a baking sheet to drain excess oil. Do not place them directly on paper towels, as this traps steam and softens the crust.
  8. Sprinkle lightly with salt immediately after removing from the oil. Serve hot.

Notes

  • For the crispiest results, the batter must remain very cold. If the oil temperature drops significantly when you add the rings, allow the oil to return to 375°F before adding the next batch.
  • Using cornstarch in the batter is key to achieving a light, crisp texture that resists sogginess.
  • Thick-cut onions hold up better to the batter and frying process than thin slices.

Nutrition

Find it online: https://cookifyme.com/onion-rings-extra-crispy-crunchy-delight/