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Close up of craggy, textured batter on Homemade Onion Rings with visible black pepper specks.

Homemade Onion Rings: The Ultimate Crispy Craggy Batter Recipe

Master the art of Homemade Onion Rings with this foolproof recipe. Featuring a thick, craggy batter seasoned with black pepper and paprika, these rings deliver a bubbly, golden-brown crunch every single time.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Side Dish, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Onion Rings
  • 2 large Sweet Onions Sliced into 1/2 inch rings
  • 1 1/2 cups (190g) All-Purpose Flour Divided
  • 1/4 cup (32g) Cornstarch
  • 1 tsp (5g) Baking Powder
  • 1 tsp (6g) Salt
  • 1 tsp (2g) Cracked Black Pepper Coarsely ground
  • 1 tsp (2g) Ground Paprika
  • 1 cup (240ml) Club Soda or Beer Ice cold
  • 1 quart Vegetable Oil For frying
Orange Dipping Sauce
  • 1/2 cup (120ml) Mayonnaise
  • 2 tbsp Ketchup
  • 1 tbsp Prepared Horseradish
  • 1/2 tsp Paprika

Equipment

  • 1 Dutch oven or deep fryer For frying
  • 1 Wire Cooling Rack To keep rings crispy
  • 1 Deep-Fry Thermometer Essential for temp control

Method
 

Preparation
  1. Cut onions into 1/2 inch (1.25cm) thick rings. Separate them and pat completely dry with paper towels.
  2. Fill a large pot with 2 inches of oil and heat to 375°F (190°C).
Dredging and Batter
  1. Whisk 1 cup flour, cornstarch, salt, and black pepper. Toss onion rings in the flour mixture to coat, then shake off excess.
  2. To the remaining flour, add baking powder, paprika, and cold club soda. Whisk until a thick batter forms.
  3. Dip each floured ring into the wet batter, ensuring a thick, textured coating.
Frying
  1. Fry rings in small batches for 2-3 minutes per side until golden brown and bubbly. Drain on a wire rack.

Notes

Use ice-cold liquid for the crispest batter results.
Don't overcrowd the pot or the temperature will drop, making the rings greasy.