Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/4- to 3/8-inch thick rings. Separate the slices into individual rings and set aside. If some slices fall into half-moons, keep similar sizes together so cooking is uniform.

Place the rings in a bowl of cold water for 10 minutes to remove a bit of bite and help crisping, then drain and pat thoroughly dry with paper towels.

Mix dry batter ingredients

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.5 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika until combined.

Combine wet ingredients

In a separate bowl whisk the egg and 1 cup buttermilk until smooth.

Add the wet mixture to the dry ingredients and whisk gently to combine. Gradually whisk in about 1/2 cup ice water until the batter reaches a thick but pourable consistency that coats the back of a spoon. Do not overmix; some small lumps are fine. Chill the batter in the fridge for 10 minutes while you prepare coating and oil.

Prepare dredge and crumb

On a large plate mix 1/2 cup flour (for dredging) with 1/2 tsp salt and 1/4 tsp black pepper. On a second plate combine 1.5 cups panko breadcrumbs with 1/4 cup cornmeal (optional) and spread evenly.

Working in batches, dredge each dry onion ring first in the flour mixture, shake off excess, dip into the batter to coat completely, then press into the panko mixture to fully cover. Place breaded rings on a wire rack set over a baking sheet; let sit for 5 minutes to help coating adhere.

Heat oil

Pour about 1.5 cups oil into a heavy-bottomed skillet or Dutch oven to reach a 1 to 1.5-inch depth. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise steadily but not burn.

Fry the onion rings in batches (do not overcrowd) for 2 to 3 minutes per side, or until golden brown and crisp. Use a slotted spatula or spider to turn and remove rings. Maintain oil temperature around 325–350°F by adjusting heat between batches.

Transfer fried rings to a paper towel–lined baking sheet or wire rack. Sprinkle immediately with a light pinch of salt and chopped parsley if using. Keep finished rings warm in a 200°F (95°C) oven while frying remaining batches.

Once all batches are fried, let rings rest 1–2 minutes to crisp further. Serve hot with lemon wedges and dipping sauces such as ketchup, spicy mayo, or ranch.

Leftovers can be reheated in a 400°F (200°C) oven for 5–7 minutes to re-crisp.