Crispy Onion Rings Garlic Aioli (Print Version)

Golden, crunchy onion rings served with a creamy garlic aioli dip, ideal for sharing.

# What You'll Need:

→ Onion Rings

01 - 2 large yellow onions, sliced into 1/2-inch rings
02 - 1 cup all-purpose flour
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 2 large eggs
06 - 1 cup buttermilk
07 - 1 1/2 cups panko breadcrumbs
08 - 1/2 cup grated Parmesan cheese
09 - 1 teaspoon smoked paprika
10 - Olive oil spray

→ Garlic Aioli Dip

11 - 1/2 cup mayonnaise
12 - 1 tablespoon fresh lemon juice
13 - 2 cloves garlic, finely minced
14 - 1 teaspoon Dijon mustard
15 - Salt and pepper to taste

# How to Make It:

01 - Set air fryer to 375°F and allow to preheat completely.
02 - Separate onion slices into individual rings and set aside.
03 - Set up three separate bowls. In bowl one, combine flour, salt, and pepper. In bowl two, whisk eggs with buttermilk. In bowl three, mix panko breadcrumbs, Parmesan cheese, and smoked paprika.
04 - Dredge each onion ring in flour mixture, then dip into egg mixture, and finally coat thoroughly with breadcrumb mixture. Gently press to ensure coating adheres properly.
05 - Place coated onion rings in single layer in air fryer basket. Lightly spray with olive oil spray.
06 - Air fry for 12 to 15 minutes, turning halfway through cooking, until golden brown and crispy. Work in batches if necessary to avoid overcrowding.
07 - In small bowl, combine mayonnaise, lemon juice, minced garlic, Dijon mustard, salt, and pepper. Mix until smooth and well combined.
08 - Transfer hot crispy onion rings to serving plate and serve immediately with garlic aioli dip on the side.

# Additional Tips::

01 -
  • Your kitchen stays cool and your hands stay safe, no splattering oil drama required.
  • That garlic aioli is so good you'll find yourself making extra just to have on hand.
02 -
  • Don't skip the egg and buttermilk bath—it's what creates that adhesive layer that keeps your coating from sliding off during cooking.
  • Panko breadcrumbs matter more than you'd think; regular breadcrumbs create a dense, dense texture that feels like eating cardboard.
03 -
  • Pat your onion rings dry with paper towels after separating them—excess moisture is the enemy of crispness.
  • If you're cooking for a crowd, keep finished batches warm in a low oven (200°F) while you finish the rest, but serve them as soon as possible for maximum crunch.
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