Onion Rings Recipe

Slice onions

Peel the onions and slice into 1/4- to 3/8-inch thick rings. Separate into individual rings and set aside. If rings stick together, gently pry them apart with your fingers.

Make dry dredge

Place 1/2 cup additional flour in a shallow bowl or plate. Season with a pinch of salt and pepper. This will be used to dredge the onion rings before battering so the batter adheres.

Make breadcrumb coating

Place the breadcrumbs (or panko) in a separate shallow bowl or plate. If you want extra crispness, pulse panko once in a food processor to create slightly smaller crumbs, or mix in 1/4 tsp paprika and a pinch of salt.

Mix dry batter ingredients

In a medium bowl, whisk together 1 cup flour, 1/4 cup cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika until evenly combined.

Add wet ingredients

In a small bowl, whisk the egg with the milk until smooth. Pour the egg-milk mixture into the dry mixture and stir until mostly combined. If using beer, fold in 1/4 cup beer now to lighten the batter. The batter should be thick enough to coat the back of a spoon but still pourable; if too thick, add 1-2 tablespoons milk.

Let the batter rest for 10 minutes while you heat the oil. Resting hydrates the flour and improves texture.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil: it should sizzle and brown within about 45–60 seconds.

Dredge and coat rings

Working in batches of 6–8 rings, lightly dredge each onion ring in the reserved flour, shaking off excess. Dip the floured ring into the batter, letting excess drip back into the bowl. Then press the battered ring into the breadcrumbs, coating evenly on both sides. Place coated rings on a wire rack or tray while you finish coating the rest.

Fry

Carefully lower 4–6 coated rings (do not overcrowd) into the hot oil. Fry, turning occasionally with tongs or a slotted spoon, until golden brown and crisp, about 2–3 minutes per batch depending on thickness. If using panko the color may be lighter; aim for a uniform golden color.

Drain

Use a slotted spoon to transfer fried rings to a wire rack set over a baking sheet or to paper towels. Immediately sprinkle lightly with salt to taste.

Repeat frying with remaining rings, allowing oil to return to 350°F between batches for consistent results.

Let onion rings rest for 1–2 minutes to crisp up. Serve hot with your choice of dipping sauces such as ranch, ketchup, or spicy mayo. If making ahead, keep rings in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20–30 minutes to stay crisp; avoid covering (which traps steam).