Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/3-1/2 inch thick rings. Gently separate rings and set aside. For very large onions, halve the thickness to keep rings sturdy.

Dry and chill rings

Pat the rings dry with paper towels to remove surface moisture. Place rings in the refrigerator for 10–15 minutes while you assemble the batter — this helps the batter cling and reduces oil splatter.

Make dry mix

In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, paprika, and cayenne until evenly combined.

Make wet mix

In a separate bowl lightly beat the eggs, then whisk in the cold sparkling water until smooth. Cold liquid keeps the batter light and crisp.

Combine batter

Pour the wet mixture into the dry mix and stir just until combined. The batter should be thick enough to coat the back of a spoon but still pourable; if too thick, add up to 2 tablespoons more cold water.

Prepare dredge and crumb station

Place panko breadcrumbs in a shallow bowl. Have a small plate for the separated rings or a tray lined with parchment. Optionally, set a separate bowl with a little extra flour for initial dredging to help batter adhere.

Heat oil

Pour about 3–4 cups vegetable oil into a large, heavy-bottomed pot or Dutch oven, leaving at least 3 inches of headspace. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter — it should sizzle and rise to the surface steadily.

Batter and bread

Working in small batches (4–6 rings at a time depending on pot size), lightly dredge each ring in flour if using, dip into the batter to fully coat, then allow excess to drip off for 2–3 seconds. Press the battered ring into the panko so crumbs adhere evenly.

Fry rings

Carefully lower rings into the hot oil using a slotted spoon or spider. Fry, turning once, until golden brown and crisp, about 2.5–3.5 minutes per batch depending on thickness. Maintain oil temperature around 325–350°F (160–175°C); lower temperature if browning too fast.

Drain and season

Use a slotted spoon to remove rings to a wire rack set over a baking sheet or to paper towels. Immediately sprinkle with a light pinch of salt while still hot so seasoning adheres. Repeat with remaining rings, allowing oil to return to frying temperature between batches.

Keep warm (optional)

If making multiple batches, keep finished rings in a warm oven set to 200°F (95°C) on a wire rack to preserve crispness for up to 20–30 minutes. Avoid stacking rings.

In a small bowl whisk together the mayonnaise, sriracha, lemon juice, smoked paprika, and salt until smooth and well combined. Taste and adjust heat or acidity: add more sriracha for heat or a few drops more lemon juice for brightness.

Transfer spicy mayo to a small serving bowl or squeeze bottle and refrigerate until ready to serve alongside the onion rings.