Onion Rings Recipe

Prepare onions

Peel the Vidalia onions and slice into 1/4 to 1/2-inch thick rings. Separate into individual rings and set aside. You should have about 1 lb of rings.

Dry and keep cold

Pat the rings dry with paper towels. Place them in the refrigerator while you prepare the batter so they stay cold—this helps crispness when frying.

Make dry mix

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

Make wet mix

In a separate bowl, beat the egg lightly, then whisk in the cold sparkling water (or beer) until blended. The liquid should be cold to create a light, airy batter.

Combine batter

Pour the wet mix into the dry mix and stir just until combined. A few small lumps are fine—do not overmix. If using panko for extra crunch, place the panko in a shallow dish for dredging.

Heat oil

In a deep, heavy-bottomed pot or deep fryer, heat the vegetable oil 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 slowly without burning.

Batter and dredge

Working in small batches (4–6 rings at a time depending on pot size), dip onion rings into the batter to coat, letting excess drip off. If using panko, immediately dredge the battered ring in panko to coat for extra crunch.

Fry

Gently lower coated rings into the hot oil. Fry 2–3 minutes per side, turning once, until they are deep golden brown and crisp. Maintain oil temperature between 340–360°F (170–180°C); adjust heat as needed.

Drain and season

Use a slotted spoon or spider to remove rings and transfer to a wire rack set over a sheet pan or paper towels. Immediately season lightly with additional salt to taste while still hot.

Keep warm and serve

If making multiple batches, keep finished rings in a single layer on the wire rack in a warm oven (about 200°F / 95°C) for up to 20–30 minutes to stay crisp. Serve hot with the onion ring sauce.

Combine mayonnaise, ketchup, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, sugar, minced Vidalia onion, salt, black pepper, and hot sauce (if using) in a small bowl.

Stir until smooth and taste; adjust seasoning with more vinegar for brightness, more sugar for sweetness, or more hot sauce for heat.

Refrigerate the sauce at least 15–30 minutes to let flavors meld. Bring to room temperature before serving alongside hot onion rings.