Onion rings are one of those snacks that vanish from the plate before the dip has even made it to the table. The classic version is deep-fried, but in the air fryer you get the same golden, crunchy rings with just 3 tablespoons of rapeseed oil for the whole recipe. The secret is in the coating: seasoned flour, a layer of beaten egg and finally Japanese panko, pressed on firmly so the crust turns out light and crisp.
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Here is my recipe for homemade onion rings in the air fryer, made with real onions cut into thick slices – not frozen ready-made ones. The rings cook at 200 °C in two batches, and with a quick, creamy dip on the side you have a snack for a cosy Friday night or a crispy side for your burger.
Estimated reading time: 4 minutes
Table of Contents
Why I love onion rings in the air fryer
I’ve always had a soft spot for onion rings, but I can rarely be bothered to heat up a pot of oil for just one round of snacks. The air fryer solves that problem. The hot air circulates around every ring and turns the panko golden and crisp, while the onion inside turns tender and sweet. The kitchen doesn’t smell of deep-frying afterwards, and there’s no used oil to pour away.
It’s also a cheap snack. Two large onions, a little flour, a couple of eggs and panko are enough for four servings, and the rings are vegetarian, so they suit most people at the table.
The difference between an air fryer and a deep fryer
In a deep fryer the coating soaks up oil from every side, and the result easily turns greasy and heavy. In the air fryer you control the amount of fat yourself: you dab the oil on with a brush, and it’s exactly that thin layer that turns the panko golden. Without oil the coating stays dry and pale, so don’t skip the brushing. In return, the rings need to sit in a single layer, because the air fryer makes food crisp with hot air – not by frying it in fat.
My kitchen test of onion rings
I tested the recipe in my Cosori Dual Blaze, which has one basket with heating elements both above and below, so the rings get an even colour on both sides. At 200 °C each batch got 10 minutes, with a turn and a fresh brushing of oil halfway through. Even though the machine heats from both sides, it pays to turn them – it’s the oil on the other side that gives you the even, golden crust. The first batch went back into the basket at the end, so all the rings were served hot.
With 25 minutes of preparation and 20 minutes in the air fryer, the onion rings were on the table after 45 minutes. Most of the preparation goes on breading the rings one at a time. If you have a smaller air fryer, split the rings into three batches – they need air around them to turn crispy.
Remove the thin membrane on the inside of the onion rings before they go into the flour. That way the coating sticks better and doesn’t slide off when you bite into the ring.
Tips and tricks from the author: Morten Jensen
Common mistakes and how to avoid them
The first mistake is overfilling the basket. If the rings lie on top of each other, they steam instead of turning crispy, so cook them in several batches instead, and let the small rings sit inside the large ones. The second mistake is being too gentle with the panko. Loose crumbs fall off in the basket and leave bare patches on the rings, so tap off any excess flour before the ring goes into the egg, and then press the panko on firmly on all sides. The third mistake is sweeping the oil on. The brush pushes the coating aside when it’s dragged across the ring, so dab the oil on gently instead, or use an oil spray bottle.
How to serve onion rings
The onion rings are best straight from the basket, while the crust is still crunchy. Here are my favourites to serve them with:
- A cold dip of crème fraîche, mayonnaise, ketchup, mustard and a pinch of cayenne pepper
- Homemade burgers, where the rings can sit on the side or on top of the patty
- Pulled pork or grilled food on warm summer evenings
- A snack table with other crispy bites for movie night
Storage and reheating
Onion rings are best on the same day, but leftovers keep for 1-2 days in the fridge when covered. Reheat them in the air fryer at 180 °C for 3-5 minutes, until they’re crispy again – the microwave makes the coating soggy. You can also freeze the cooked onion rings for up to 2 months and reheat them straight from frozen in the air fryer.
With a little patience at the breading stage, you’ll get onion rings that can hold their own against the ones from the burger bar – just without the deep fryer. Try them next time you find yourself with a couple of large onions and a craving for something crispy.
FAQ
Yes, but the crust turns out denser and less airy. Panko has larger, coarser crumbs that give the light, crunchy surface, so it’s the one I recommend for onion rings in the air fryer.
Usually because the thin membrane on the inside of the rings hasn’t been removed, or because the panko hasn’t been pressed on firmly enough. Turn the rings in flour, tap off the excess, dip them in egg, and press the panko on firmly on all sides.
Yes. Turn them gently with tongs halfway through each batch, and brush the other side with oil. That way the rings get an even, golden colour all the way round, and the underside doesn’t stay pale.
Recipe
Onion rings in the Air Fryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Cutting board
- 1 Chefs knife
- 3 Deep plate
- 1 Whisk
- 1 Plate
- 1 Pastry brush
- 1 Tongs
- 1 Small bowl
Shopping list
Ingredients
How to make it
Preparation
- Stir 1 dl crème fraîche together with 2 tbsp mayonnaise, 1 tbsp ketchup, 1 tsp mustard and 1 pinch cayenne pepper in a small bowl. Put the dip in the fridge until the onion rings are ready.
- Peel 2 pcs onions and cut them into slices about 1 cm thick. Separate the slices into rings, and save the very small inner rings for another dish.
- Whisk 2 pcs eggs and 2 tbsp milk together in another deep plate. Pour 150 g panko into the third one.
- Dip one ring at a time into the egg mixture, and let the excess egg drip off.
- Place the ring in the panko, sprinkle more panko over it, and press it on firmly all around. Put the breaded onion rings on a plate while you bread the rest.
Cooking in the air fryer
- Preheat the air fryer to 200 °C fan.
- Place half of the onion rings in the basket in a single layer so they do not overlap. The smallest rings can sit inside the larger ones.
- Gently brush the tops of the onion rings with oil. You will need 3 tbsp rapeseed oil in total for both sides and both batches.
- Cook the onion rings at 200 °C for 5 minutes.
- Carefully turn the onion rings with tongs, and brush the other side with oil. Cook them for another 5 minutes at 200 °C, until the coating is golden brown and crispy.
- Take the onion rings out and repeat with the rest: 5 minutes at 200 °C, turn and brush, then another 5 minutes at 200 °C. Put the first batch on top of the second for the last 2 minutes, so that all the onion rings are hot when served.
Serving
- Serve the onion rings straight away with the cold dip while they are hot and crispy.
Our notes for the recipe
Press the panko on firmly, and lay the onion rings in a single layer with a little space between them so the hot air can circulate all the way around. Dab the oil on with the brush rather than sweeping it across, so the coating stays in place – an oil spray bottle works well too. Remove the thin membrane on the inside of the rings, and the flour will stick better. Extra crispy onion rings:
Onion rings are traditionally deep-fried, but in the air fryer they turn crispy with just a little oil. If you want an extra thick crust, dip the rings in egg and panko twice – in that case, allow a little more egg and panko. Variation:
Use smoked paprika in the flour mixture, or add a pinch of chilli for more heat. You can also mix a little finely grated Parmesan into the panko. Serving:
Serve the onion rings as a snack with the dip or as a side with burgers, grilled food and pulled pork. Batch size:
If you have a small air fryer, cook the onion rings in three batches – they need to sit in a single layer to turn crispy.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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