Arsenio’s Crazy Crunch Rings
Arsenio’s Crazy Crunch Rings
Ingredients
- 2 large yellow onions, sliced into 1/2-inch thick rings, separated
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon smoked paprika
- 2 teaspoons Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup cold sparkling water, plus more as needed
- 3 cups panko breadcrumbs
- 4 cups frying oil, such as vegetable or canola oil
Instructions
- 1
Prepare the onions: Slice the large yellow onions into 1/2-inch thick rings. Carefully separate the rings and set them aside on a plate.
⏱️ 5 min
- 2
Prepare the batter: In a medium bowl, combine the cornstarch, all-purpose flour, smoked paprika, Cajun seasoning, salt, and black pepper. Whisk to combine the dry ingredients thoroughly.
⏱️ 2 min
- 3
Add the cold sparkling water to the dry ingredients. Mix with a whisk until a thick, smooth batter forms. If the batter is too thick, add a splash more sparkling water (1 tablespoon at a time) until it reaches a pancake-like consistency. If it's too runny, add a little more flour (1 teaspoon at a time). Prepare this batter just before frying to ensure it stays fizzy.
⏱️ 3 min
- 4
Set up for coating: Pour the panko breadcrumbs into a wide, shallow bowl or dish. Place this bowl next to the batter bowl for easy access.
⏱️ 1 min
- 5
Heat the oil: Pour the frying oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 6
Coat the onion rings (double dip for extra crunch): Working in batches, dip an onion ring into the prepared batter, ensuring it's fully coated. Lift it out, letting any excess batter drip off.
⏱️ 1 min
- 7
Transfer the battered onion ring to the panko breadcrumbs and coat thoroughly, gently pressing the panko onto the batter. Do not press too firmly; let the crumbs adhere naturally for the crispiest texture.
⏱️ 1 min
- 8
Dip the panko-coated onion ring back into the batter for a second coat, allowing excess to drip off. Then, coat it again with panko breadcrumbs, ensuring it's fully covered.
⏱️ 1 min
- 9
Fry the onion rings: Carefully place the double-coated onion rings into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy. Flip each onion ring once during frying to ensure even cooking and browning.
⏱️ 10 min•🌡️ 350
- 10
Drain: Once golden brown and crispy, remove the onion rings from the oil using a slotted spoon or spider. Transfer them to a wire rack set over a baking sheet or a paper towel-lined plate to drain any excess oil. Repeat with the remaining onion rings. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Arsenio’s Crazy Crunch Rings
- 2 large yellow onions, sliced into 1/2-inch thick rings, separated
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon smoked paprika
- 2 teaspoons Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 cup cold sparkling water, plus more as needed
- 3 cups panko breadcrumbs
- 4 cups frying oil, such as vegetable or canola oil
Instructions
- 1
Prepare the onions: Slice the large yellow onions into 1/2-inch thick rings. Carefully separate the rings and set them aside on a plate.
⏱️ 5 min - 2
Prepare the batter: In a medium bowl, combine the cornstarch, all-purpose flour, smoked paprika, Cajun seasoning, salt, and black pepper. Whisk to combine the dry ingredients thoroughly.
⏱️ 2 min - 3
Add the cold sparkling water to the dry ingredients. Mix with a whisk until a thick, smooth batter forms. If the batter is too thick, add a splash more sparkling water (1 tablespoon at a time) until it reaches a pancake-like consistency. If it's too runny, add a little more flour (1 teaspoon at a time). Prepare this batter just before frying to ensure it stays fizzy.
⏱️ 3 min - 4
Set up for coating: Pour the panko breadcrumbs into a wide, shallow bowl or dish. Place this bowl next to the batter bowl for easy access.
⏱️ 1 min - 5
Heat the oil: Pour the frying oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 6
Coat the onion rings (double dip for extra crunch): Working in batches, dip an onion ring into the prepared batter, ensuring it's fully coated. Lift it out, letting any excess batter drip off.
⏱️ 1 min - 7
Transfer the battered onion ring to the panko breadcrumbs and coat thoroughly, gently pressing the panko onto the batter. Do not press too firmly; let the crumbs adhere naturally for the crispiest texture.
⏱️ 1 min - 8
Dip the panko-coated onion ring back into the batter for a second coat, allowing excess to drip off. Then, coat it again with panko breadcrumbs, ensuring it's fully covered.
⏱️ 1 min - 9
Fry the onion rings: Carefully place the double-coated onion rings into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes per batch, or until golden brown and crispy. Flip each onion ring once during frying to ensure even cooking and browning.
⏱️ 10 min•🌡️ 350 - 10
Drain: Once golden brown and crispy, remove the onion rings from the oil using a slotted spoon or spider. Transfer them to a wire rack set over a baking sheet or a paper towel-lined plate to drain any excess oil. Repeat with the remaining onion rings. Serve immediately.
⏱️ 1 min