Onion Rings Recipe
Crispy Golden Ridiculously good with a side of ketchup
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Ingredients
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Batter & Coating
Onions & Prep
Frying
Finishing & Serving
Method
Onions & Prep
Soak to remove starch
Place the separated rings into a bowl of ice water for 20 minutes. This firms the rings and removes surface starch, helping them crisp. After soaking, drain and pat rings very dry with paper towels; excess moisture prevents the batter from adhering.
Batter & Coating
Make dry mix
In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika until evenly combined.
Make wet mix
In a separate bowl whisk the egg with the buttermilk until smooth. If using, stir in the cold sparkling water to lighten the batter.
Combine to batter
Pour the wet mixture into the dry mix and whisk until just combined. The batter should be thick enough to coat the back of a spoon but still pourable; if too thick add up to 1–2 tablespoons more sparkling water or milk. Let the batter rest 5 minutes.
Spread the breadcrumbs or panko in a shallow dish. These will be used for an extra crunchy outer layer.
Frying
Heat oil
Pour oil into a heavy pot or deep skillet to a depth of about 2 inches (about 4–6 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface quickly without browning immediately.
Dredge and coat
Working in batches to avoid overcrowding, dust a few onion rings lightly with a tablespoon of the dry flour mixture (or plain flour) to help the batter adhere. Dip each ring into the batter to coat completely, letting excess drip back into the bowl, then press into the breadcrumbs/panko to coat both sides. Shake off excess.
Fry until golden
Carefully add coated rings to the hot oil in a single layer (do not crowd). Fry for about 2–3 minutes per side, turning as needed, until deep golden brown and crisp. Maintain oil temperature between 325–350°F (162–175°C); lower heat if rings brown too quickly.
Drain and season
Use a slotted spoon or spider to transfer fried rings to a wire rack set over a sheet pan (this keeps them crisp) or to paper towels. Immediately sprinkle with fine sea or kosher salt to taste. Repeat with remaining rings, allowing oil to return to temperature between batches.