Onion Rings Recipe

Slice and separate

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Gently separate rings from each other and set aside on a tray. Discard or reserve onion centers for another use.

Soak to reduce pungency (optional)

If desired, place the separated rings in a bowl of cold water for 10 minutes, then drain and pat dry with paper towels. Dry rings thoroughly so batter adheres properly.

Mix dry ingredients

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

Add wet ingredients

Make a well in the center of the dry mix, crack in the egg, then pour in 1 cup of very cold club soda or cold beer. Whisk gently until just combined; a few small lumps are fine. The batter should be thick enough to coat the back of a spoon but still fluid—adjust with a tablespoon or two of extra liquid or flour if needed. Keep the batter cold by placing the bowl over another bowl with ice or briefly chilling in the fridge while heating the oil.

Prepare coating and oil

Place 1/2 cup flour in a shallow bowl and, if using, 1 cup breadcrumbs or panko in a separate shallow bowl. Pour 1 to 1.5 cups neutral frying oil into a heavy-bottomed pot or deep fryer. Heat oil to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat as needed.

Dust and batter

Dust onion rings lightly in the 1/2 cup flour, shaking off excess. This helps the wet batter adhere. Working in small batches (4–6 rings at a time), dip rings into the cold batter so they are fully coated, letting excess drip back into the bowl. For extra crunch, immediately press battered rings into breadcrumbs/panko to coat, or skip this step for a smooth battered finish.

Fry until golden

Carefully lower battered rings into the hot oil using a slotted spoon or spider, frying no more than a few at a time so oil temperature recovers quickly. Fry for 2.5–3.5 minutes per batch, turning once, until golden brown and crisp. Maintain oil temperature around 350°F (175°C).

Drain and season

Remove rings with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain. While still hot, sprinkle with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Repeat with remaining rings.

Keep warm (optional)

If preparing many batches, keep finished rings warm and crisp in a 200°F (95°C) oven on a wire rack until ready to serve (no more than 20–30 minutes).

Make sauce

Whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon hot sauce, 1 teaspoon lemon juice or vinegar, 1/4 teaspoon garlic powder, and 1/4 teaspoon paprika until smooth. Taste and adjust seasoning. Refrigerate until serving.