Giant Funnel Tower Of Piston Onion Rings Recipe

Peel and slice

Peel the onions and slice each into rings about 1/2 to 3/4 inch thick. For the giant funnel tower effect, keep some rings larger (outer rings) and some smaller (inner rings) — keep the central core intact if you want very large concentric rings; otherwise separate into individual rings and set aside.

Soak to sweeten and firm

Place the sliced rings in a large bowl. Dissolve 2 tablespoons kosher salt in 6 cups cold water and add the onions. Soak for 15 minutes to remove excess sulfur and to firm the rings, then transfer rings to a colander and pat dry thoroughly with paper towels or a kitchen towel.

Mix dry batter base

In a large bowl whisk together 2.5 cups flour, 1/2 cup cornstarch, 1 tablespoon baking powder, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder until uniform.

Combine wet ingredients

In a separate bowl lightly beat the 3 eggs, then whisk in 2 cups buttermilk until smooth.

Make a light, airy batter

Slowly whisk the wet mixture into the dry mix until mostly combined. Stir in 1 cup cold sparkling water to thin and aerate the batter — batter should be thick enough to coat but runny enough to flow off a spoon. If too thick, add more sparkling water 1-2 tablespoons at a time. Chill the batter in the fridge for 10 minutes.

Prepare coatings

Spread 1 cup flour (for dredging) in one shallow tray. In a second shallow tray combine 3 cups panko breadcrumbs, 1 cup crushed chips/cornflakes (if using), and 1 teaspoon seasoned salt — mix evenly. Have a third small bowl for flour/egg drips and a wire rack ready for finished rings.

Dredge, batter, and bread

Working in batches: dredge each dry onion ring in the 1 cup flour, shake off excess, dip into the batter ensuring a full coat, then transfer directly into the panko mixture and press gently so breadcrumbs adhere. Place coated rings on a wire rack and repeat. For extra-durable adhesion, double-dip: after the first breadcrumb coat, dip again briefly into batter and re-coat with panko.

Heat oil

Pour oil into a heavy, deep pot or deep fryer to a depth of about 3-4 inches (or follow your fryer’s fill guidance). Heat oil to 350°F (175°C). Use a thermometer for accuracy. Maintain temperature between 340–360°F during frying.

Fry onion rings

Fry rings in batches (do not overcrowd) for 2.5–4 minutes per batch, turning once gently if needed, until golden brown and crisp. Larger rings may take a little longer. Use a slotted spoon or spider to transfer fried rings to a wire rack set over a baking sheet to drain. Immediately brush or drizzle lightly with melted butter and sprinkle with a pinch of coarse sea salt. Keep finished rings warm in a low oven (200°F/95°C) if needed while frying remaining batches.

Assemble the Giant Funnel Tower

To create the funnel tower, choose a sturdy base plate or board. Start by arranging the largest rings in a circle on the base to form the bottom tier. Build up with progressively smaller rings, offsetting them to create a funnel/tiered shape. For stability, you can use short skewers (wooden toothpicks) inserted through overlapping rings at discreet points — insert skewers horizontally to join rings and then snap/skewer into the ring above, being careful to keep skewers out of guests’ mouths or remove before serving. Alternatively, stack the rings directly and lean them slightly inward so gravity and friction create a tower. Brush exposed areas with a little more melted butter and sprinkle parsley for color.

Serve

Transfer the tower to the serving table and provide small bowls of the dipping sauce. If you used skewers for construction, remove them before eating or clearly mark where skewers remain.

Mix sauce

Whisk together 1/2 cup mayonnaise, 1/4 cup ketchup, 2 teaspoons yellow mustard, 1 teaspoon apple cider vinegar, 1 teaspoon hot sauce, 1 teaspoon honey, 1/2 teaspoon smoked paprika, and 1/4 teaspoon freshly ground black pepper until smooth. Chill until ready to serve.