📝 About This Recipe
Forget the greasy deep-fryer; these air-fried onion rings deliver a shattering crunch and tender, sweet centers without the heavy oil. By using a double-dredge technique featuring panko breadcrumbs and a hint of smoked paprika, we achieve a gourmet texture that rivals any high-end gastropub. These are the perfect guilt-free indulgence for game days or a sophisticated snack to kick off your next dinner party.
🥗 Ingredients
The Onions
- 2 large Sweet Onions (Vidalia or Walla Walla work best for sweetness)
- 2 cups Ice Water (for soaking the onion rings)
The Dry Dredge
- 1/2 cup All-Purpose Flour
- 2 tablespoons Cornstarch (adds extra crispness)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (for color and a hint of flame-grilled flavor)
The Wet Batter
- 2 large Eggs (beaten)
- 1/4 cup Buttermilk (adds tang and helps the coating stick)
- 1 teaspoon Hot Sauce (optional, for a subtle kick)
The Final Crunch
- 1.5 cups Panko Breadcrumbs (Japanese-style crumbs are essential for texture)
- 1 teaspoon Kosher Salt (plus extra for seasoning after cooking)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 bottle Avocado Oil Spray (high smoke point is vital for air frying)
👨🍳 Instructions
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1
Peel the onions and slice them into 1/2-inch thick rounds. Carefully separate the rounds into individual rings, discarding the very small centers or saving them for another recipe.
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2
Place the onion rings in a large bowl of ice water for 10 minutes. This removes the harsh sulfur bite and ensures the onions stay sweet and tender.
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3
Drain the onions and pat them thoroughly dry with paper towels. Any moisture left on the surface will prevent the flour from sticking properly.
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4
Prepare your breading station with three shallow bowls. In the first bowl, whisk together the flour, cornstarch, garlic powder, and smoked paprika.
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5
In the second bowl, whisk the eggs, buttermilk, and hot sauce until well combined.
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6
In the third bowl, mix the panko breadcrumbs with salt and black pepper. For a finer texture, you can lightly crush the panko with your hands.
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7
Preheat your air fryer to 375°F (190°C) for at least 5 minutes.
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8
Working in small batches, dredge an onion ring in the flour mixture, shaking off any excess. Dip it into the egg wash, then press it firmly into the panko crumbs until fully coated.
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9
Lightly spray the air fryer basket with avocado oil. Arrange the rings in a single layer, ensuring they do not overlap or touch, which allows for maximum air circulation.
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10
Generously spray the tops of the onion rings with the avocado oil. This is the secret to achieving that deep-fried golden color.
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11
Air fry at 375°F for 8-10 minutes. Flip the rings halfway through the cooking time and give them another light spray of oil.
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12
Remove the rings when they are deep golden brown and crispy. Sprinkle with a tiny bit more kosher salt immediately while the oil is still warm.
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13
Repeat the process with the remaining onion rings until all are cooked. Serve immediately for the best crunch.
💡 Chef's Tips
For the crispiest results, never overcrowd the basket; air must circulate around every surface. If you don't have buttermilk, mix 1/4 cup milk with 1/2 teaspoon of lemon juice and let it sit for 5 minutes. To keep the first batches warm while finishing the rest, place them on a wire rack in a 200°F oven. Always use a high-smoke point oil spray like avocado or grapeseed; olive oil can sometimes smoke or leave a heavy taste at high air-fryer temps. If the breading isn't sticking, ensure the onions were patted completely dry before the flour stage.
🍽️ Serving Suggestions
Serve with a side of spicy chipotle mayo or a classic horseradish zesty sauce. Pair with a cold, crisp Lager or a citrusy Pale Ale to cut through the richness. These make an incredible topping for a gourmet Wagyu beef burger. Try them with a side of tangy BBQ sauce for a traditional American smokehouse feel. Serve alongside chilled celery sticks and blue cheese dressing for a wing-night alternative.