The BEST Air Fryer Onion Rings

Crispy

The BEST Air Fryer Onion Rings Video:

Ah, The BEST Air Fryer Onion Rings! Those crispy, delicious, golden circles that have been a favorite snack and side dish for many around the world. Traditional deep frying gives them that iconic crunch, but the excess oil and fat aren't always welcomed by health-conscious consumers. Enter the air fryer, a modern kitchen marvel that promises crispy outcomes without drowning our favorite foods in oil. Today, we’re going to dive into creating the BEST air fryer onion rings.

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1. Why Choose the Air Fryer for Onion Rings?

Air fryers have revolutionized the way we approach fried foods. Using rapid air technology, they circulate hot air around the food, creating a crispy exterior similar to deep frying but with significantly less oil. Here’s why you should consider it:

  • Healthier Option: Lower fat content without compromising on taste.
  • Time-saving: No more waiting for oil to heat up.
  • Less Mess: Avoid splatters and spills associated with deep frying.

2. Selecting the Right Onion

The choice of onion plays a pivotal role in crafting the perfect ring. Sweet onions like Vidalia or Walla Walla are top choices, as they offer a balanced flavor when fried. Ensure the onions are large and firm, providing ideal rings.

3. Preparing the Onion

  • Step 1: Peel the onions and slice into 1/2-inch rings.
  • Step 2: Separate the rings and soak in ice-cold water for 30 minutes. This crispens the onion and reduces its pungency.

4. Crafting the Perfect Batter

A crispy, flavorful batter is crucial. Here’s a simple recipe:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional for heat)
  • Salt to taste
  • 1 cup club soda (for lightness)

Combine the dry ingredients. Slowly whisk in the club soda until smooth.

5. Breading with Panko

For added crunch, we’ll use Panko breadcrumbs. The light, flaky texture results in a crispier finish than traditional breadcrumbs.

6. Dipping and Coating Process

  • Step 1: Dip each ring into the batter, ensuring an even coat.
  • Step 2: Roll the battered ring in Panko breadcrumbs.
  • Step 3: Place rings on a tray and let sit for 5 minutes, allowing the coating to set.

7. Air Frying the Onion Rings

Preheat the air fryer to 400°F (200°C).

  • Place the rings in a single layer, ensuring they don’t overlap.
  • Fry for 10-12 minutes, flipping halfway, until golden brown.
  • Serve immediately.

8. Serving Suggestions

Air fryer onion rings pair well with:

  • Classic ketchup
  • Creamy ranch dressing
  • Spicy chipotle mayo

Feel free to experiment and find your perfect dip!

9. Benefits Over Traditional Frying

Less Oil: Traditional frying can use up to 8 times more oil. Fewer Calories: Consuming fewer oils means fewer calories. Safety: Avoid risks of oil splatters and potential burns.

10. Tips for the Crispiest Outcome

  • Don't overcrowd the fryer; air circulation is crucial.
  • Use ice-cold water for soaking.
  • Always preheat your air fryer for consistent results.
The BEST Air Fryer Onion Rings

Air fryer onion rings are not only a healthier alternative to the traditionally fried ones, but they also deliver on taste and texture. By selecting the right onion, preparing an impeccable batter, and following the steps diligently, you can serve up some of the BEST air fryer onion rings. Happy frying and enjoy every crunchy bite!

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Crispy

45 Comments

  1. You are amazing! I made your cauliflower fried rice last night. It is so GOOD! I have many of your recipes in my weekly meals. Thankyou for all your hard work. I’m going to make these this weekend.

  2. Right as you took a bite of the first onion ring and heard that “crunch” sound, my mouth watered. I’m about to do a grocery run and picking up an onion or 2 and try this. Thanks for the great video you make it so easy to make.

  3. Same as Karen, I never knew about removing the membrane-it made all the difference. My air fryer has trays; more like a small oven, so I was able to do the whole large oven at once. I had to fry them longer than 7 minutes, but we like onion rings well done. Anyway, they were a huge hit with George!! He must have eaten 10, and he just kept nodding approval-a high complement from him. Thanks so much.

    5. Linda…I have a two tier mini oven/air fryer that I use for many things. It’s perfect for everything we cook except anything that is doughy (cakes/breads etc – those cook on the outside but not inside).

  4. Your tips are awesome! My favourites were:

    1. Cut a small slice off of one side of the onion 🧅 so it is more stable to cut.

    2. Remove the membrane. This would be great for any recipe where onions are the star ⭐️.

    3. Leave the peel on when slicing. The knife doesn’t slide around!

    4. Put a fork into the onion 🧅 when you slice it. It reminded me that I have a “Slice Precise” tool you stick into the onion for slicing. I don’t know the brand.

    I’m disabled, so I really found your tips helped because I’m having difficulties with any sort of cooking task. I cannot cook an entire meal by myself, but these tips help with my independence with this task.

    I have the Mix n Chop—it is fantastic! My husband loves it.

    Thank you for your helpful video!!

    You need a TV show!! You’re amazing!

    Sincerely and ❤️ from Canada 🇨🇦,

    Pam

  5. P.S. The onion rings came out INCREDIBLE thanks to you!!! You are one amazing chef

  7. This is a great video! You connect with the food. I especially like how you talk about the need to measure but it’s not everything. I make pasta dough from scratch all the time and have to take relative humidity, etc, into consideration. “Connecting” with the ingredients is so essential because you get to the spot where your cooking intuition has to kick in, e.g., adding just a teaspoon of water to thin the batter and, as you say, avoiding chasing the right consistency by adding too much water and then too much flour – creating an endless back and forth, which is very dispiriting.
    Finally, the “membrane” tip looks small but makes all the difference. Would have never thought of it. Thank you!

  8. I really appreciate that you mentioned saving the end pieces for broth. I save all my onion ends, also celery, carrots, chicken bones, etc, in a big bag in the freezer for broth. It’s the best!

    2. We save lots of money when we do stuff like that and without even realizing. I love it!

    3. I peel my veggies and dehydrate them. Then I put them in my blender and make a veg powder which I add to soups and stews. I’m sure I could do that with onions too for onion powder.

    4. Some cooks put the onion skins in with the broth vegetables to give the stock some color.

  9. I am like a child saying repeatedly “I want some!” Really do appreciate your tips and tricks 😉 thank you for your two-years of trial-Foodie crunchy onion rings , they look super delicious 😋 😍

  10. You are an absolute treat to watch as you describe your techniques for this recipe! I have not used my new air fryer yet, and this is the recipe I will try first; I expect to have a great result because of your recipe and techniques. Thank you so much, Louise! You are one great teacher.

  11. Well I just finished making these onion rings. As I was making them my first thoughts were… time consuming!
    I bought a large onion looked good, wasn’t old, probably wasn’t overly fresh but removing the membrane at first was easy but the more into the onion it was harder to find much less see to remove. The tip in slicing a small piece off to steady the onion and using the fork was helpful.
    My air fryer is a Cosori, which already has a pre heat setting at 400 for 5 but I did it twice just to make sure it was hot.
    I measured 95g of flour and about the same for the bread crumbs. Followed your directions with sifting and took a little time but the batter was beautiful, no lumps and consistency was good. I didn’t have any issues with dipping in the batter and then in the bread crumbs ( i made a mess) however by the time I was close to finishing with the onions I had to add more bread crumbs I didn’t have enough. This was not an issue at all. I kept thinking this is a lot of work for these onion rings but reminded myself, this was my first attempt as I have never made homemade onion rings before but your video was encouraging and made it look fairly easy.
    I used the same temp as you suggested at 360 for 7 minutes.
    My honest opinion on these onion rings and your recipe is by far the best onion rings I have had. These are restaurant quality in fact better. You were spot on with all of your instructions. The onion rings were light, the breading was tasty and I most definitely will make these again. Im sure with practice it will become as easy as you made it look. Thank you for taking the time to figure this recipe out. It is a keeper. So looking forward to other The Salted Pepper recipes.

    2. thanks for sharing your experience doing this recipe. I am definitely going to try it now.

  13. All your little tips and trick are so detailed! I’m so excited to try these! I feel so well prepared.

  14. I’m adding a “Sub” just because of this video! First time I found you and you have a natural, down-to-Earth way of speaking to us that I felt I was in your kitchen with you! No stuttering, no constantly saying “ummm” as you know what the heck you are talking about. This recipe looks phenomenal. I’ll be testing it out myself in the near future. *Much appreciated!*

    1. Thank you! I’m so glad that you see me as I really am. I’m just a normal person who loves to cook. I hope you love the onion rings!

  15. Wow your recipe is by far the best! I am so glad I found you. Also, thanks for that tip about the membrane. Mine came out perfect. I used Italian bread crumbs cause that’s what I had on hand, and Tabasco sauce. I didn’t have beer so I used water, but I’m gonna buy beer for next time. I had to cook mine at 400. They came out amazing. I’m subscribing, thanks.

  16. Color me subscribed! 😂 You had me at your onion cutting tips! Loved how you explain to look for the right consistency of the batter, not just by measuring & dumping! Thank you for the folding technique after you sift the flour! Makes all the difference… can’t wait to try this at home! Especially enjoyed the comparison between air fryer and oven. Can’t wait to taste the crunch! Been looking for a good air fry onion ring recipe and found a cooking master class!

  17. great instruction!i really appreciate the detail and explanations, thereby eliminating obvious mistakes! beautiful outcome on these onion rings

  18. I’ve had my air fryer for 6 months. Been doing different foods, often MRE type with instruction. I absolutely love onion rings. Your step by step prep is amazing. As a trained cook, I see your technique as spot on. I always want to cook food fresh and in the day. You inspire with this video. Thanks, I’ll be eating onion rings very soon.

  19. We finally made your air fryer onion rings. They turned out great! Thanks for all of your hard work.

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