Crispy Onion Rings with Spicy Mayo (Printable)

Golden, crunchy onion rings with a zesty spicy mayo dipping sauce. Perfect for appetizers and entertaining.

# What You'll Need:

→ Onion Rings

01 - 2 large yellow onions, peeled
02 - 1 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 1/2 teaspoons baking powder
05 - 1 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1 teaspoon salt, plus additional for seasoning
08 - 1/2 teaspoon ground black pepper
09 - 1 cup cold sparkling water
10 - 2 cups panko breadcrumbs
11 - Vegetable oil for frying

→ Spicy Mayo Dipping Sauce

12 - 1/2 cup mayonnaise
13 - 2 tablespoons Sriracha or hot sauce
14 - 1 teaspoon lemon juice
15 - 1/2 teaspoon smoked paprika
16 - 1/4 teaspoon garlic powder

# How-to Steps:

01 - Slice the onions into 1/2-inch thick rings and separate them. Set aside.
02 - In a bowl, combine flour, cornstarch, baking powder, paprika, garlic powder, salt, and black pepper.
03 - Gradually whisk in the cold sparkling water until a smooth batter forms.
04 - Place panko breadcrumbs in a separate shallow bowl.
05 - Heat vegetable oil in a deep pot or fryer to 350°F.
06 - Dip each onion ring into the batter, allowing excess to drip off, then coat in panko breadcrumbs. Press gently to adhere.
07 - Fry onion rings in batches for 2-3 minutes per side until golden and crisp. Do not overcrowd the pot.
08 - Remove with a slotted spoon to a paper towel-lined plate. Season immediately with a pinch of salt.
09 - Whisk together mayonnaise, Sriracha, lemon juice, smoked paprika, and garlic powder in a small bowl.
10 - Serve crispy onion rings hot with the spicy mayo dipping sauce.

# Expert Pointers:

01 -
  • The contrast between the shatteringly crisp exterior and sweet, tender onion inside creates that perfect bite that store-bought rings never quite achieve.
  • The spicy mayo has become my secret weapon for everything from sandwiches to roasted vegetables, but it truly shines with these golden rings.
02 -
  • Keeping the oil at a consistent temperature is crucial – too hot and the coating burns before the onion softens, too cool and theyll absorb oil and become greasy.
  • Letting the batter rest for 5 minutes allows the baking powder to activate properly, creating an even lighter texture that I discovered completely by accident when I got distracted by a phone call.
03 -
  • Test your oil temperature with a small drop of batter – it should sizzle and float immediately but not burn too quickly.
  • Adding a tablespoon of vodka to the batter evaporates during frying, creating extra crispiness that stays longer, a trick I learned from my chef neighbor who swore me to secrecy.

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