Arsenio's Crazy Crunch Onion Rings

Double-dipped onion rings with an ultra-crispy panko coating that stays crunchy, never soggy.

35Min

4Servings

310Cal

MediumLevel

VegetarianVeganKid friendlySpicy 2/5

#crispy#fried#onion rings#snack#party food

Equipment

Knife

Cutting board

Mixing bowl

Whisk

Plate

Wok or deep fryer

Tongs

Ingredients

Batter

cornstarch (dry)

64 g

flour (dry)

62 g

smoked paprika (dry)

2 g

Cajun seasoning (dry)

4 g

salt (dry)

6 g

black pepper (dry)

2 g

sparkling water (cold)

120 ml

Coating

panko breadcrumbs (dry)

150 g

Main

onion (large, peeled)

2 pcs

Instructions

Prepare the onions

Peel and slice the onions into 1 cm thick rings. Separate the rings carefully.

5 min

Make the batter

In a bowl, combine cornstarch, flour, smoked paprika, Cajun seasoning, salt, and black pepper. Add cold sparkling water and whisk until the batter is thick and smooth. Add more water or flour if needed to reach the right consistency.

5 min

Mix the batter right before frying to keep it fizzy and light

First batter and crumb coating

Dip each onion ring in the batter, letting excess drip off, then coat in panko breadcrumbs. Do not press the crumbs on.

8 min

Let crumbs stick naturally for the crispiest texture

Second batter and crumb coating

Dip the already-coated rings back into the batter and coat again in panko breadcrumbs for extra crunch.

7 min

Fry the onion rings

Heat oil to 175-190°C. Fry the rings in batches for 2-3 minutes per batch, flipping once. Do not overcrowd the pan.

10 min180°Ctimer 3 min

Work in small batches to maintain oil temperature

Original recipe

YouTubeRecipe by Arsenio

Storage

Fridge: 1 days

Reheat: Oven 180°C for 5-7 minutes

Best eaten immediately after frying. Reheat in oven to restore crispiness.

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