Onion Ring Basket Recipe

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate rings carefully; discard very small inner rings or reserve for cooking as a garnish.

Put separated rings into a bowl of cold water with a pinch of salt and refrigerate for 10 minutes to remove some sharpness and help crisping. Drain and pat thoroughly dry on paper towels before dredging.

In a shallow bowl or plate combine 1/2 cup flour, 1/4 tsp salt and 1/4 tsp black pepper. This will be used to dredge dry onion rings; set aside.

Place panko breadcrumbs in a separate shallow bowl or plate. If you prefer extra crunch, pulse panko once in a food processor to create varied texture.

In a mixing bowl whisk together 1.5 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika until evenly combined.

In a separate bowl whisk the egg with 1 cup milk until smooth. For a lighter, crispier batter, replace up to 1/2 cup of the milk with cold sparkling water; add the sparkling water just before battering so it retains fizz.

Pour wet ingredients into dry ingredients and whisk just until combined; a few small lumps are fine. Batter should be thick enough to coat but still pourable—add a tablespoon of milk if too thick.

Heat oil

Pour about 3 to 4 cups vegetable oil into a large heavy skillet or Dutch oven, creating a 1 1/2- to 2-inch oil depth. Heat oil over medium-high to 350°F (175°C). Use a thermometer for accuracy.

Working in small batches (4–6 rings at a time, depending on pan size), dredge each dry, patted onion ring first in the flour dredge, shaking off excess, then dip into the batter, letting excess drip off, and finally press into panko breadcrumbs to fully coat. For an extra-crunch double coating, repeat the batter and panko step once more.

Gently lower coated rings into the hot oil using a slotted spoon or spider. Fry without overcrowding, turning once, until golden brown and crisp—about 2.5 to 3.5 minutes per side depending on thickness. Maintain oil temperature around 350°F; lower heat slightly if browning too quickly.

Remove rings with a slotted spoon to a wire rack set over a baking sheet (not paper towels) to keep them crisp. Immediately sprinkle lightly with fine salt. Repeat with remaining rings.

While rings fry, mix 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon hot sauce, 1 teaspoon lemon juice and 1/4 teaspoon garlic powder in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.

Serve onion rings hot from the rack within 10 minutes for best crispness alongside the dipping sauce. Leftovers can be kept in a single layer in a low oven (200°F/95°C) for up to 20 minutes to stay warm and crispy.