Next, I prepare the batter by mixing flour, cornstarch, paprika, onion powder, garlic powder, chili powder, salt, and pepper in a bowl. Then I slowly pour in the cold sparkling water while whisking until the batter becomes smooth. The sparkling water helps create a light, airy coating that fries up beautifully crisp.
In another bowl, I mix the panko breadcrumbs with salt, dried parsley, garlic powder, and a handful of crushed crispy fried onions. This little trick adds extra flavor and texture to the coating. I’ve tried it both with and without the fried onions, and trust me, the extra crunch is worth it.
To coat the onion rings, I first dip them in plain flour, then into the batter, and finally into the seasoned panko mixture. Once the oil is hot, I carefully fry the rings for about 2–3 minutes until they turn golden and crispy. When they come out of the oil, I place them on paper towels so they stay crunchy.
Pro Tips for Best Results
One thing I learned after making these several times is that very cold sparkling water makes the batter crispier. The temperature difference between the cold batter and hot oil helps create that perfect crunchy texture.
Another tip is to fry the onion rings in small batches. When I tried cooking too many at once, the oil temperature dropped and the rings turned out less crispy.
I also like adding crushed fried onions to the breadcrumb coating. It’s a small trick, but it adds extra flavor and gives the coating a deeper onion taste.
Common Mistakes to Avoid
The first mistake I made when cooking onion rings was slicing the onions too thin. Thin slices tend to soften too quickly and lose their texture.
Another mistake is skipping the initial flour coating. The flour helps the batter stick better to the onion rings, which keeps the coating from sliding off.(See the next page below to continue…)