Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/2- to 3/4-inch thick rings. Gently separate rings and set aside. Reserve any small rings for other uses or double-up small rings when battering.

Make batter

In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper, and paprika until evenly combined. In a separate small bowl beat the egg lightly, then add the cold beer and ice water and stir to combine. Pour the wet mixture into the dry ingredients and whisk just until combined; the batter should be thick but pourable and slightly lumpy. Do not overmix — a few lumps are fine. If using panko for extra crunch, place it in a shallow bowl for dredging.

Preheat oil

Pour vegetable oil into a deep heavy-bottomed pot or deep fryer to a depth of at least 2–3 inches (about 1.2–1.5 liters total depending on vessel). Heat oil to 350°F (175°C). Use a thermometer to hold temperature steady; adjust heat as needed during frying.

Dredge and batter

Lightly dust each onion ring with a tablespoon of flour (from a small separate bowl of flour if desired) to help the batter stick. Holding each ring with tongs, dip into the beer batter to coat completely, letting excess drip off. For extra-crispy rings, immediately press battered ring into panko breadcrumbs to coat evenly, shaking off excess.

Fry rings

Working in batches to avoid overcrowding, carefully lower rings into hot oil using a spider or slotted spoon. Fry 2–4 minutes per batch, turning occasionally, until batter is golden brown and crisp. Maintain oil temperature around 325–350°F (160–175°C); lower slightly if rings brown too quickly. Use a slotted spoon to transfer fried rings to a wire rack set over a baking sheet; this keeps them crisp. Season immediately with a light sprinkle of salt while hot. Repeat with remaining rings.

Keep warm

If making multiple batches, keep finished rings in a single layer on the wire rack in a warm oven (200°F / 95°C) for up to 20–30 minutes to hold without getting soggy. Do not stack rings.

In a small bowl whisk together the mayonnaise, sour cream, and buttermilk until smooth. Stir in the dried dill, dried parsley, garlic powder, onion powder, 1/4 tsp salt, 1/4 tsp black pepper, and lemon juice. Taste and adjust seasoning or thin with additional buttermilk or a teaspoon of water to reach desired dipping consistency. Chill for at least 15 minutes to let flavors meld before serving. Serve alongside hot onion rings.