Onion Rings Recipe

Peel the onions and slice them into 1/2-inch (1.2 cm) thick rings. Gently separate rings from each other and set aside.

Place the rings in a bowl and sprinkle with 1 tablespoon coarse salt. Toss to distribute and pour over 2 cups ice water. Let soak for 20–30 minutes to remove some sharpness and help rings crisp.

After soaking, drain the rings in a colander and pat thoroughly dry with paper towels or a clean kitchen towel. Ensure they are as dry as possible before coating.

Prepare dry mix

In a shallow wide bowl or pie plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika until evenly combined.

Prepare wet batter

In a separate bowl, beat 1 egg lightly. Whisk in 3/4 cup milk until smooth. Gradually whisk in 1/2 cup cold sparkling water to loosen the batter; it should be slightly runny but thick enough to coat the rings. If the batter seems too thick, add a tablespoon more cold water or sparkling water.

Prepare breadcrumb coating

Combine 1 cup panko and 1/2 cup fine dry breadcrumbs (if using) in a third shallow plate. Spread evenly. This will provide the outer crisp crust.

Set up a three-station assembly line: dry flour mix (for an initial dust), wet batter, and breadcrumb plate. The initial dust helps the batter adhere: place a small amount of the dry mix in a bowl for dusting.

Heat 6 cups vegetable oil in a deep heavy-bottom pot or deep fryer to 350°F (175°C). Use a candy thermometer or deep-fry thermometer to maintain temperature. If you don't have a thermometer, test by dropping a pinch of breadcrumbs into oil — they should sizzle and turn golden in ~30–45 seconds.

Working in batches (do not overcrowd), lightly dust a few dried onion rings in the reserved dry mix, then dredge each ring through the wet batter, allowing excess to drip off, and finally press into the panko mixture to coat thoroughly.

Carefully lower coated rings into the hot oil using a slotted spoon or spider. Fry 3–6 rings at a time depending on pot size, maintaining oil temperature at 350°F (175°C). Fry for 2.5–4 minutes, turning once, until golden brown and crisp.

Use a slotted spoon to transfer fried rings to a wire rack set over a baking sheet or to a platter lined with paper towels to drain. Immediately season lightly with 1 teaspoon finishing salt while still hot so the salt adheres.

Repeat with remaining rings, letting oil return to temperature between batches. If oil begins to darken or smoke, discard and replace.

For a quick dipping sauce, whisk together 1/2 cup ketchup, 1/4 cup mayonnaise and 1 teaspoon hot sauce (adjust to taste). Chill until ready to serve.

Serve onion rings hot with the dipping sauce on the side.