Onion Rings Recipe

Peel the onions and trim off the stem ends. Slice the onions into 1/4- to 1/2-inch thick rings. Separate the rings and set them on a paper towel-lined tray to absorb surface moisture.

If you have very large rings, break them into smaller two- or three-ring stacks so each piece will cook evenly.

Prepare dredge

Combine 1/2 cup all-purpose flour and 1/4 tsp salt in a shallow bowl or plate. Lightly dust each onion ring in the flour mixture, shaking off excess. This helps the batter adhere and creates a crisper result.

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

Beat 1 large egg in a separate small bowl. Add the egg to the dry mixture, then slowly whisk in 1 cup cold sparkling water until just combined. The batter should be thick enough to coat the back of a spoon but still pourable. Do not overmix; a few small lumps are fine.

Place 1 cup panko breadcrumbs (if using) in a shallow bowl or plate. For extra crunch, you will double-coat each ring: dredge in flour, dip in batter, then press into panko. If you prefer a single-coat, skip the panko and fry directly from the batter-dipped rings.

Pour oil into a heavy, deep skillet or a Dutch oven to a depth of about 2 inches (or use a deep fryer). Heat the oil over medium-high heat until it reaches 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 float up quickly without browning immediately.

Working in small batches (to avoid crowding and temperature drop), dredge each floured ring (if using dredge) through the batter, letting excess drip back into the bowl. If using panko, press the battered ring into the breadcrumbs to coat thoroughly, gently tapping off loose crumbs.

Carefully lower the coated rings into the hot oil using a slotted spoon or spider. Fry 3–5 rings at a time depending on pan size so oil temperature remains steady. Fry until golden brown and crisp, about 2 to 3 minutes per side; flip once if rings brown unevenly. Total frying time per batch is about 4–6 minutes.

Use a slotted spoon to transfer cooked rings to a wire rack set over a baking sheet or to paper towels to drain. While still hot, sprinkle lightly with 1 tsp fine sea salt or kosher salt.

Allow oil to return to 350°F between batches. Continue until all rings are fried.

Let the onion rings rest 1–2 minutes to crisp up. Serve immediately with lemon wedges and 1/2 cup dipping sauce of your choice.

If making ahead: keep finished rings warm in a single layer on a wire rack in a 200°F (95°C) oven for up to 15–20 minutes. For best texture, serve right away.