Crispy Thick Onion Rings with Garlic Herb Aioli Tips, FAQ & printable recipe

Tips for success

For the crispiest results, use coarse panko breadcrumbs rather than fine ones. The larger crumbs create a craggy, crunchy crust that stays crisp longer.

If you only have regular breadcrumbs, pulse them briefly in a food processor to create a coarser texture.

Keep the fried rings warm in a 200°F oven on a wire rack while frying the remaining batches. This keeps them crisp without steaming.

Serve them within 15 minutes of frying for the best texture. The aioli can be made ahead and refrigerated for up to a week.

Variations

• Spicy Chipotle: Add 1 teaspoon of chipotle powder to the batter and serve with a chipotle-lime aioli. The smoky heat pairs well with the sweet onions.
• Parmesan Herb: Mix 1/2 cup grated Parmesan cheese and 1 tablespoon dried Italian herbs into the panko breadcrumbs. The cheese adds a savory, nutty flavor.
• Beer Batter: Replace the cold water with 2/3 cup of cold beer in the batter. The carbonation makes the crust lighter and adds a malty flavor.
• Coconut Crunch: Replace half of the panko with unsweetened shredded coconut. Toast the coconut lightly before mixing. This adds a subtle sweetness and extra crunch.

Storage and make-ahead

Fridge

Store leftover onion rings in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 5-7 minutes to restore crispness.

Freezer

Freeze coated onion rings in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat leftover onion rings in a 400°F oven for 5-7 minutes, or until crisp and hot. Avoid microwaving to maintain crunch.

Store leftover onion rings in an airtight container in the refrigerator for up to 3 days.

To reheat, place them on a baking sheet in a 400°F oven for 5-7 minutes, or until crisp. Avoid microwaving, as it makes them soggy.

The batter and aioli can be prepared a day in advance and refrigerated. The onion rings can be coated and refrigerated for up to 2 hours before frying.

For longer storage, freeze the coated rings on a baking sheet, then transfer to a freezer bag.

Serving ideas

Serve the onion rings hot, piled high on a platter with garlic herb aioli on the side. They also pair well with ketchup, ranch dressing, or a spicy sriracha mayo. For a meal, serve them alongside burgers or sandwiches.

For a party, arrange the rings on a large board with several dipping sauces. They are best enjoyed immediately, but if making ahead, keep them warm in a low oven and crisp them up briefly before serving.

Frequently asked questions

Recipe card

Crispy Thick Onion Rings with Garlic Herb Aioli

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 3 medium sweet onions
• 1/2 cup all-purpose flour, for dredging
• 1 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 2/3 cup cold water
• 2 cups coarse panko breadcrumbs
• 4 cups vegetable oil, for frying
• 1/2 cup garlic herb aioli, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Pile the hot onion rings on a serving platter. Serve immediately with garlic herb aioli on the side for dipping.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

48 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.