Onion Rings Recipe

Slice and separate

Peel the onions and cut each into 1/3 to 1/2-inch (8–12 mm) thick rounds. Gently separate the rings into individual circles. Discard the small inner pieces that do not form full rings or save for another use.

Soak the separated rings in cold water for 10 minutes to remove some sharpness, then drain and pat very dry with paper towels. Dry rings help the batter adhere and reduce oil splatter.

Prepare dry mix

In a shallow wide bowl or plate, whisk together the all-purpose flour, cornstarch, baking powder, 1/2 tsp salt (from total), black pepper, garlic powder, and paprika until evenly combined. Reserve half (about 3/4 cup) of this dry mix to use as the dredge flour.

Make wet batter

In a separate bowl, whisk the egg with the buttermilk until smooth. Stir in the cold sparkling water to lighten the batter. The batter should be thick enough to coat a spoon but still pourable; adjust by adding a tablespoon of flour mix if too thin or a tablespoon of water if too thick.

Prepare breadcrumbs

Place the breadcrumbs (or lightly processed panko) in a third shallow plate. These will provide the final crunchy layer.

Heat oil in a deep pot or heavy skillet to 350°F (175°C). If you do not have a thermometer, heat oil over medium-high until a small drop of batter sizzles and rises steadily.

Working in small batches to avoid overcrowding, dredge each dry onion ring first in the reserved dry flour mix, shaking off excess. This dry coating helps the batter stick.

Dip the floured ring into the wet batter, allowing excess to drip off for 3–4 seconds so there's an even coating without heavy drips.

Immediately press the battered ring into the breadcrumbs, coating both sides and gently pressing so crumbs adhere. For an extra-crispy double coating (optional), return the ring to the batter and then back into the breadcrumbs again.

Carefully lower 4–6 rings (depending on pot size) into the hot oil. Fry, turning once, until golden brown and crisp, about 2.5–3.5 minutes per batch. Maintain oil temperature near 350°F (175°C) to prevent sogginess; adjust heat as needed.

Use a slotted spoon or spider to remove the onion rings and drain on a wire rack set over a baking sheet or on paper towels. Immediately sprinkle with the remaining 1/2 tsp fine salt and optional chopped parsley.

Serve hot with your choice of dips (ketchup, ranch, spicy mayo). For best texture, serve within 15 minutes. To keep warm for a short time, place in a single layer on a 200°F (95°C) oven-lined baking sheet.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 400°F (200°C) oven for 6–8 minutes or in an air fryer for 3–5 minutes.