Cheesy Crunchy Onion Rings Recipe That Everyone Loves

Crispy, cheddar-laced onion rings that are twice-breaded for a lasting crunch and packed with molten cheddar inside.

Scale

2 large yellow onions (about 700 g / 1.5 lb total), cut into 2 cm (3/4-inch) thick rings
250 g (2 cups) all-purpose flour
60 g (1/2 cup) cornstarch
10 g (2 tsp) baking powder
1 tsp (6 g) Diamond Crystal kosher salt
1/2 tsp (1.5 g) black pepper, freshly ground
2 large eggs (100 g total), beaten
240 ml (1 cup) whole milk
150 g (2 cups, packed) panko breadcrumbs
100 g (1 cup) sharp cheddar, finely shredded
1 L (about 4 cups) neutral oil for frying
Optional: 1 tsp smoked paprika or cayenne for heat

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Slice and separate the onions: Cut the onions into rings and discard the thin inner membranes.
Set up the coating stations: Combine the flour, cornstarch, baking powder, salt, and pepper in one bowl. Whisk the eggs and milk in another, and toss panko and cheddar in a third.
Coat the onion rings (first pass): Dredge rings in the flour mix, dip into the egg wash, and then coat in panko-cheddar mix.
Press rings into panko and rest: Place on a wire rack to let coatings set for 5 minutes.
Lightly re-dip each ring in the egg wash, then press into plain panko for a rough outer shell.
Heat oil to 180°C (350°F): Pour oil into a pot and heat to the correct temperature.
Fry in small batches: Fry 4–6 rings for 2–3 minutes until golden brown, turning once.
Drain briefly and serve: Let rings drain on a wire rack for 1-2 minutes and serve hot.

For best results, avoid overcrowding the frying pot to maintain oil temperature.