Crispy Onion Rings with Smoky Paprika Aioli – The Ultimate Snack Recipe
Onion rings are one of those timeless snacks that everyone loves. Golden, crunchy, and irresistibly delicious, they’re perfect for game nights, parties, or even as a side to your favorite burger. But today, we’re taking them to the next level with a smoky paprika aioli that adds depth, creaminess, and a subtle kick of spice.
This recipe is not only about frying onions—it’s about creating a dish that balances textures and flavors: the crunch of the coating, the sweetness of the onions, and the smoky richness of the aioli. Follow this step-by-step recipe, and you’ll get onion rings that stay crispy for longer and a dipping sauce that people will ask for again and again.
Ingredients
For the Onion Rings:
2 large sweet onions (Vidalia or yellow onions work best)
1 cup all-purpose flour
1 cup cornstarch (helps with extra crispiness)
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon black pepper
1 cup sparkling water (or cold club soda) – for a light, airy batter
1 large egg (optional, adds richness)
2 cups panko breadcrumbs – for extra crunch
Oil for frying (vegetable, sunflower, or peanut oil)
For the Smoky Paprika Aioli:
½ cup mayonnaise
2 tablespoons sour cream (optional, for extra creaminess)
2 garlic cloves, roasted or finely grated
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (adjust to taste)
1 tablespoon lemon juice
Salt and pepper to taste
Step-by-Step Instructions
1. Prepare the Onions
Peel the onions and slice them into ½-inch thick rings.
Carefully separate the rings, keeping only the larger outer rings for frying.
Place them in a bowl of ice water for 20 minutes. This helps make them crispier and reduces sharpness. Pat dry before coating.
2. Make the Batter
In a large mixing bowl, combine the flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, and pepper.
Gradually whisk in the sparkling water until you get a smooth batter. The consistency should be slightly thick but still able to coat the onions. If using, whisk in the egg for extra richness.
Place the panko breadcrumbs in a separate shallow dish.
3. Coat the Onion Rings
Dip each onion ring into the batter, letting the excess drip off.
Immediately dredge it in panko breadcrumbs, pressing lightly to help them stick.
Arrange the coated rings on a baking sheet lined with parchment paper.
4. Fry the Onion Rings
Heat the oil in a deep fryer or heavy pot to 350°F (175°C).
Fry the onion rings in batches for about 2–3 minutes per side, until golden brown and crispy.
Remove and drain on a wire rack or paper towels. Avoid overcrowding to keep them crisp.
5. Make the Smoky Paprika Aioli
In a small bowl, whisk together the mayonnaise, sour cream, garlic, smoked paprika, cayenne, lemon juice, salt, and pepper.
Taste and adjust seasoning. Chill in the fridge for 15 minutes before serving for the flavors to meld.
Serving Suggestions
Serve the crispy onion rings hot with the smoky paprika aioli on the side.
Pair them with burgers, grilled meats, or even as a side to steak or fried chicken.
For a party platter, add other dips like ranch or spicy sriracha mayo for variety.
Tips for Perfect Onion Rings
Sparkling water makes the batter lighter and helps create an airy, crisp crust.
Always fry in small batches so the temperature of the oil doesn’t drop.
Place fried onion rings on a wire rack, not just paper towels, to prevent sogginess.
Add a pinch of cayenne to the batter for extra heat if you like things spicy.
Why You’ll Love This Recipe
Super crispy coating thanks to the panko and cornstarch.
Restaurant-style aioli with smoky, garlicky flavors.
Customizable – you can add Parmesan, chili flakes, or even fresh herbs to the batter.
Perfect for family snacks, gatherings, or even game day feasts.
With this recipe, you’ll never look at onion rings the same way again. Crispy, golden, and paired with a creamy smoky aioli, they’re simply irresistible!