Ingredients
Scale
- 2 large Vidalia or sweet onions, sliced into 1/2-inch rings
- 1 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 2 cups Panko breadcrumbs
- Cooking oil spray (avocado or olive oil preferred)
Instructions
- Peel the onions and slice them into thick rounds, about 1/2-inch wide. Carefully separate the rings, keeping only the large and medium ones for this recipe. Set up three shallow bowls for your dredging station. In the first bowl, whisk together the flour, smoked paprika, garlic powder, salt, and black pepper. In the second bowl, beat the eggs until smooth. In the third bowl, place the Panko breadcrumbs.
- Take an onion ring and coat it thoroughly in the seasoned flour, shaking off any excess. Next, dip the ring into the beaten eggs, ensuring every bit of the flour is moistened. Finally, press the ring into the Panko breadcrumbs, coating it evenly on all sides. For an extra-thick crust, you can dip it back into the egg and then the Panko a second time. Place the breaded rings on a baking sheet while you finish the rest.
- Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with oil. Place the onion rings in the basket in a single layer, making sure they do not overlap. Spray the tops of the rings generously with cooking oil; this is the secret to getting them golden brown. Cook for 8 to 10 minutes, flipping halfway through and giving them another light spray of oil. They are done when they are dark golden and crispy.
- Carefully remove the hot onion rings from the air fryer using tongs. Season with an extra pinch of salt while they are still hot. Serve them immediately while they are at peak crispiness. Pair them with your favorite dipping sauce, such as spicy mayo, ranch dressing, or classic organic ketchup.
- Cook Time: 35 minutes