Crispy Air Fryer Onion Rings Recipe (2024)

FAQs

How to crisp up onion rings in air fryer? ›

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.

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.

To get crispy onions you need to deep fry it in a lot of oil. Sauteing in a shallow pan will result in softened onions as they release their juice slowly and get cooked. Don't add salt as they are frying as it will further draw the moisture out and soften the onions.

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.

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.

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.

Soaking the potatoes does something magical with the starches—it helps achieve the coveted French fry crispiness and prevents the fries from sticking together. This is what I did for the air fryer, too. I soaked these potatoes for about an hour or so, but I've also soaked them for up to 24 hours with no ill effect.

What is the best air fryer for crispiness? ›

The Instant Vortex Plus 6-Quart Air Fryer has impressed us time and time again as the best air fryer available. It's the right balance of a generous capacity with a manageable overall size, boasts the blasting convection power necessary for crispy results, and, of course, has a user-friendly interface.

Oven Method: Preheat the oven to 400 degrees Fahrenheit and reheat the onion rings on a baking sheet lined with parchment paper for about 10-12 minutes. Air Fryer Method: Heat the air fryer to 400 degrees Fahrenheit and reheat the onion rings for few minutes until they regain their crispy texture.

Optional: Soak onions in ice water for 15 minutes and pat them completely dry before frying. This neutralizes the flavors and brings out a hint of sweetness instead of a harsher bite. It also makes them a bit crunchier. Place cooling racks over a baking sheet next to where you'll be frying.

Oven Method: Preheat the oven to 400 degrees Fahrenheit and reheat the onion rings on a baking sheet lined with parchment paper for about 10-12 minutes. Air Fryer Method: Heat the air fryer to 400 degrees Fahrenheit and reheat the onion rings for few minutes until they regain their crispy texture.

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. Just like with the oven method, make sure you don't crowd the air fryer basket so the fries get nice and crispy.