Onion Rings Recipe

Peel the onions and cut off the stem ends. Slice each onion into 1/4- to 1/2-inch thick rings. Carefully separate rings into individual circles. Reserve any broken pieces for smaller rings or snacks.

Place the rings in a bowl of cold water for 10 minutes to slightly crisp and remove some bite, then drain and pat dry very well with paper towels. Dry rings help the batter adhere and reduce splattering in the oil.

In a shallow bowl or rimmed plate combine 1/2 cup all-purpose flour, 1/4 tsp salt and 1/4 tsp black pepper. Toss each onion ring in this flour mixture to lightly coat and shake off excess. This dry coating helps the batter stick.

If you are using breadcrumbs/panko for extra crispiness: spread 3/4 cup breadcrumbs on a separate plate to use after battering.

Whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper in a medium bowl to remove lumps.

In another small bowl, beat 1 egg with 3/4 cup milk until combined. Stir the wet mixture into the dry ingredients until mostly smooth; it's okay if a few small lumps remain.

Slowly stir in 1/2 cup cold sparkling water (or cold beer) until the batter reaches a thick but pourable consistency—thicker than pancake batter but thin enough to coat and drip off a spoon. If batter becomes too thin, add a tablespoon of flour; if too thick add a tablespoon more cold water.

Place the batter in a tall container or bowl wide enough to dip rings easily. Keep batter chilled until ready to fry; cold batter yields a crisper coating.

Pour oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 to 2 1/2 inches (roughly 3–4 cups for a medium pot). Heat the oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter; it should sizzle and rise immediately.

Working in small batches (4–6 rings at a time depending on pot size), dredge each floured onion ring through the batter, letting excess drip off for 2–3 seconds. If using breadcrumbs/panko, immediately after battering press each ring into the breadcrumbs to coat, shaking off loose crumbs.

Carefully lower battered rings into the hot oil using a slotted spoon or spider. Fry, turning occasionally, until golden brown and crisp, about 2.5–3.5 minutes per batch depending on ring thickness. Do not overcrowd the pot; maintain oil temperature around 325–350°F (160–175°C).

Use a slotted spoon to transfer cooked rings to a wire rack set over a baking sheet or a plate lined with paper towels to drain. While still hot, season lightly with a pinch of kosher salt.

Allow oil to return to temperature between batches and continue until all rings are fried.

Once all rings are fried, sprinkle with remaining 1/2 teaspoon salt (adjust to taste) and optional chopped fresh parsley for color. Serve immediately for best crispness with your favorite dipping sauces (ketchup, ranch, spicy mayo, or aioli).