Parmesan Onion Rings deliver spectacular crunch and savory depth thanks to nutty cheese fused into their golden crust.
A gentle paprika-cayenne warmth lifts the naturally sweet onion, creating a game-day bite that disappears fast.
Essential Ingredients for Parmesan Onion Rings
Large sweet onions – thick rings stay tender and mellow after frying, providing the signature “pull-apart” bite.
All-purpose flour – the dry base that grips spices and prevents the batter from sliding off.
Paprika & cayenne – subtle smoky heat that contrasts the onion’s sweetness without overwhelming it.
Baking powder – injects tiny air pockets for a lighter, crisper shell.
Egg & milk – the wet binder that glues crumbs to each ring and browns beautifully.
Panko & classic breadcrumbs – the one-two crunch combo: airy panko for lift, fine crumbs for even coverage.
Grated Parmesan – melts into the crumb coating, amplifying umami and adding a salty kiss.
Vegetable or canola oil – neutral, high-smoke-point oils that ensure even frying without flavor transfer.
Fresh parsley (optional) – a bright green finish that hints at freshness.
A Quick Overview
Slice thick rings, then triple-dip: seasoned flour, egg wash.
Cheesy crumbs, repeating the wet-dry steps for extra armor.
Fry at 325 °F until deep golden, drain on a rack, shower with parsley, and serve steaming with sriracha-spiked mayo.
Tips for Perfect Crunch
A brief rest on the sheet tray after breading allows the coating to hydrate and cling, reducing “blow-off” in the oil.
Maintain 325–340 °F; cooler oil yields greasy rings, hotter burns the crumbs before the center softens.
For an even lighter crust, swap half the milk for sparkling water.
Storing
Cool completely, then refrigerate in a paper-towel-lined airtight box up to 3 days.
Re-crisp on a wire rack in a 400 °F (205 °C) oven for 8 minutes, or air-fry at 375 °F for 5 minutes.
Freeze on a tray first, then bag; bake from frozen 12–14 minutes.
Parmesan Onion Rings FAQ
Can I bake instead of fry?
Yes—spray breaded rings with oil and bake at 425 °F (220 °C) on a wire rack for about 18 minutes, flipping once for even color.
Why double-dip in crumbs?
A second crumb layer thickens the crust, sealing moisture inside and delivering the restaurant-style crunch home cooks crave.
Which onion variety works best?
Sweet Vidalia or Walla Walla onions balance the spicy coating, but standard yellow onions are fine if that’s what you have.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend, gluten-free panko, and certified GF breadcrumbs; the method and fry time remain identical.
Parmesan Onion Rings
Ingredients
- 1 cup milk
- 1 egg lightly beaten
- 1 ½ cups plain bread crumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon baking powder
- ½ cup all-purpose flour
- Fresh parsley minced, for optional garnish
- Vegetable or canola oil for frying
- 2 large onions sliced into ¼-inch rings and separated
- 1 ½ cups Panko bread crumbs
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- Sriracha Dip
- ½ cup mayonnaise
- 1 tablespoon Sriracha sauce
- ⅛ teaspoon sugar
Instructions
- Combine flour, paprika, cayenne, and baking powder in a medium bowl until uniformly blended.
- Whisk milk with the beaten egg in a small bowl and set aside.
- Stir together Panko, plain bread crumbs, and Parmesan in a third bowl so the coating is evenly mixed.
- Coat onion rings in the seasoned flour, immerse each piece in the egg mixture, press into the crumb blend, return to the egg bath, then coat once more in crumbs before arranging on a tray.
- Pour oil into a heavy pot or deep fryer to a depth of about 5 cm and heat to 165 °C (325 °F).
- Fry prepared rings in batches for 2 – 3 minutes, turning midway, until an even golden hue develops.
- Transfer fried rings to a rack set over a tray, allowing excess oil to drip away.
- For the dip, stir mayonnaise, Sriracha, and sugar until smooth.
- Present onion rings hot, garnished with parsley if desired, alongside the Sriracha sauce.