Crispy Thick Onion Rings with Garlic Herb Aioli Step-by-step instructions

Before you start

Before starting, set up a wire rack over a baking sheet for the coated rings and have paper towels ready for draining. Measure all ingredients and have them within reach.

Fill a large skillet or Dutch oven with oil and attach a deep-fry thermometer. Slice the onions and soak them in cold water while preparing the batter.

Instructions

Prep and Batter

1. 1Prepare the Onions
   Slice the sweet onions into thick rings, about 1/2 inch wide. Separate the rings and place them in a bowl of cold water. Soak for 10 minutes to reduce sharpness, then drain and pat thoroughly dry with paper towels.
   Look for Onion rings are pliable and dry to the touch.
   Tip Drying well prevents the batter from sliding off.
2. 2Make the Batter
   In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, smoked paprika, black pepper, and salt. Add the cold water and whisk until smooth, with no lumps. The batter should be thick enough to coat a spoon.
   Look for Batter is smooth and coats the back of a spoon.
   Tip Use ice-cold water for a lighter crust.
3. 3Set Up the Coating Station
   Place the all-purpose flour for dredging in one shallow dish and the panko breadcrumbs in another. Arrange the batter bowl, flour, and breadcrumbs in a line for easy assembly.
   Look for Three separate dishes ready for coating.
   Tip Use one hand for wet ingredients and one for dry to avoid clumping.

The onion rings are soaked, dried, and ready. The batter is smooth and thick enough to coat a spoon. The coating station is set up with flour, batter, and panko in separate dishes. The oil is heating to 375°F.

Coat and Fry

4. 4Coat the Onion Rings
   Take one onion ring, dredge it in the flour, shaking off excess. Dip it into the batter, letting any excess drip off, then press it into the panko breadcrumbs, coating both sides thoroughly. Place on a wire rack and repeat with the remaining rings.
   Look for Each ring is fully covered with panko, no bare spots.
   Tip Press firmly so the crumbs adhere well.
5. 5Heat the Oil
   Pour the vegetable oil into a large skillet or Dutch oven, filling it about 2 inches deep. Heat over medium-high until the oil reaches 375°F (190°C) on a deep-fry thermometer.
   Look for Oil shimmers and a breadcrumb sizzles immediately.
   Tip Maintain the temperature between 350°F and 375°F while frying.
6. 6Fry the Onion Rings
   Carefully lower a few onion rings into the hot oil, in batches to avoid crowding. Fry for about 3 minutes, turning once, until blistered and deeply golden brown. Transfer to a paper-towel-lined plate to drain.
   Look for Rings are golden brown and sizzle as they drain.
   Tip Do not overcrowd; fry in small batches for even crispness.

Each ring is evenly coated with flour, batter, and panko. The oil is at the correct temperature, and the rings are frying in batches. They are turning golden brown and sizzling as they cook.

Finish and Serve

7. 7Serve with Aioli
   Pile the hot onion rings on a serving platter. Serve immediately with garlic herb aioli on the side for dipping.
   Look for Rings are crisp and steam rises as they are served.
   Tip Serve right away for maximum crunch.

The onion rings are drained on paper towels, piled high on a platter, and served immediately with garlic herb aioli.

They are crisp, golden, and steaming. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

A common mistake is overcrowding the pan, which drops the oil temperature and leads to soggy rings. Fry in small batches, leaving space between each ring. Another issue is a batter that is too thin—it will slide off the onion.

If the batter is too thin, whisk in an extra tablespoon of flour. Also, ensure the onion rings are completely dry before dredging, as excess moisture prevents the coating from adhering.

How to tell it’s done

The onion rings are done when they are deeply golden brown and feel crisp when tapped.

The internal temperature of the coating will be above 165°F (74°C) if measured, but the visual cue is the color and the audible crunch when broken. The onions inside should be tender and translucent, not raw or crunchy.