Ingredients
Scale
- 1 large Vidalia or sweet onion
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups Panko breadcrumbs
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil or avocado oil spray
Instructions
- Peel the onion and slice it into 1/2-inch thick rings. Carefully separate the rings from each other, setting aside the very small center pieces for another recipe. Prepare three shallow bowls for your dredging station. In the first bowl, mix the flour, salt, and pepper. In the second bowl, whisk the eggs. In the third bowl, combine the Panko breadcrumbs, smoked paprika, and garlic powder. Preheating your air fryer to 375°F (190°C) now ensures a better crunch.
- Take an onion ring and dip it into the flour, shaking off any excess. Next, submerge it completely in the egg wash. Finally, press the ring firmly into the Panko mixture until it is fully coated. For an extra-thick crust, you can double-dip back into the egg and breadcrumbs, though a single layer works perfectly for a light snack. Place the coated rings on a clean plate or baking sheet until you are ready to cook.
- Place the coated onion rings in the air fryer basket in a single layer. Make sure they do not overlap, as air needs to circulate around each ring to make it crispy. Lightly spray the tops of the rings with oil spray. Cook for 8 to 10 minutes, flipping them halfway through. Spray the other side after flipping to ensure even browning. They are done when the coating is a deep golden brown and feels firm to the touch.
- Remove the onion rings carefully with tongs and serve them immediately while they are hot and at their peak crispiness. Pair them with your favorite dipping sauces like spicy mayo, ranch dressing, or classic organic ketchup. Sprinkle a tiny bit of extra sea salt over them right before serving for an extra pop of flavor.
- Cook Time: 25 minutes