Crispy Air Fryer Onion Rings Recipe (2024)

FAQs

How to crisp up onion rings in air fryer? ›

During the air frying process, if you pull out the chicken and notice any dry flour spots on the chicken, spray those spots lightly with oil. The breading will never crisp up if it doesn't have a tiny bit of oil to hydrate it.

Preheat your air fryer to 360°F. Coat the air fryer basket with nonstick spray. Place the onion rings in a single layer in the basket, then mist the tops with more nonstick spray. Air fry the onion rings for 7 to 9 minutes, until golden and crisp (no need to flip them).

However, a small amount of oil is usually necessary to achieve a crispy texture. A drizzle or a quick oil spray is all you need for restaurant-quality fries and golden brown fried chicken, while other foods don't need any oil, like pizza or leftovers you might reheat.

Too much batter.

This is almost worse than having batter that's too thin. Instead of staying light and crisp, an onion ring with too much batter will retain too much internal moisture, and as soon as it comes out of the oil, the batter starts getting soggy.

You also want to avoid putting food that has a wet batter, like corndogs or tempura shrimp, in air fryers. Wet batter goes everywhere, and without a proper oil bath the batter won't set, which means it won't be the crispy, fried item you hoped it would be, according to Polak.

An equal amount of all-purpose flour and cornstarch provides both structure and crunch to the batter. Cornstarch is a go-to ingredient for many fried foods (think crispy chicken wings), and using it to bolster the crisping power of flour resulted in a thinner, crispier, and sturdier (yet still delicate) breading.

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Depending on the size of your air fryer, you'll likely need to work in batches. Drizzle the rings generously with oil and air fry at 370°F for 8 to 11 minutes, or until golden brown and crisp. Repeat as necessary until you've air fried all the onion rings.

Soaking onions in water for 15-20 minutes helps to neutralize the flavors of the onion and lessen the “bite”. It also brings out a sweet flavor and makes them a bit crunchier.

How do you keep batter on onion rings? ›

When it comes to batter, ensure it's not too thin or it will drip right off your onion ring. Also, make sure your batter is ice cold, as this makes for a lighter coating when it's fried. In contrast, ensure your oil is piping hot at around 360 to 375 degrees Fahrenheit before dropping in your battered rings.

Dry the outside of the food properly before you add oil. Do not use too much oil, as this will make the food less crispy and more fattening. Meat or poultry can be lightly brushed with oil or marinated to get the crispiest results.

While it may seem like a pain, soaking the potatoes in hot water for 10 minutes prior to cooking them in the air fryer is essential. The water removes excess starch, allowing the fries to be their crispiest. Instead of soaking them in large bowl of cold water, I like to use hot water to cook the potatoes slightly.

Skillet Method for Stove-Top Reheating

For those who prefer the stovetop, a skillet can be used over medium-high heat. Add a small amount of oil to prevent sticking. Place the onion rings in the skillet without overcrowding and heat for a few minutes on each side until they regain their crispiness.

Using an air fryer is an excellent and easy way to give your fries that fresh-from-the-fryer crunch. Simply set your air fryer to 350 degrees, then place your leftover fries in a single layer in the fryer basket. Heat them for three to five minutes or until they reach your desired crispiness.

Oil not hot enough or deep enough. Onion not cut small enough. Onion has a lot of moisture in it. If it's too thick it'll soften and cook rather than crisp.