1lb Onion Rings Recipe

Prepare and soak onions

Peel the onions and slice into 1/4- to 3/8-inch thick rings. Separate the rings gently into individual pieces. In a large bowl, combine 4 cups cold water, 1 cup ice, and 1 tablespoon kosher salt; stir to dissolve. Submerge the onion rings in the ice water and refrigerate for 20–30 minutes. This reduces sharpness and helps crispness.

After soaking, drain the onions in a colander and pat thoroughly dry with paper towels or a clean kitchen towel. Removing surface moisture is important so the batter adheres and oil won’t splatter.

Make dry mix

In a shallow wide bowl or pie dish whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika until evenly combined. If you are using panko for extra crunch, put it in a separate shallow bowl.

Make wet batter

In another bowl, whisk 1 large egg with 3/4 cup milk (or buttermilk) until combined. Stir in 1/4 cup chilled beer or extra milk if using. The batter should be slightly thick but pourable — adjust with up to 1–2 tablespoons more milk or a tablespoon more flour if needed.

Set up a dredging station: dry mix in one dish, wet batter in the next, and panko (if using) in a third. This lets you double-coat for extra crispness.

Heat oil

Pour 1.5 to 2 cups neutral oil into a heavy, deep skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise to the surface steadily.

Coat the rings

Working in small batches (do not overcrowd), first dredge a few dry onion rings in the flour mixture, shaking off excess. Dip them into the wet batter, allowing excess to drip off, then, if using panko, press them lightly into the panko to coat. If not using panko, you can dredge the battered rings again in the dry mix for a thicker crust.

Fry

Carefully lower a few coated onion rings into the hot oil using a slotted spoon or tongs. Fry for 2.5–3.5 minutes, turning once, until golden brown and crisp. Maintain oil temperature around 350°F; lower heat slightly if it browns too fast.

Remove fried rings to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle lightly with additional salt (about 1 teaspoon across the whole batch) while still hot so it adheres. Repeat coating and frying with remaining rings in batches.

If making ahead, keep finished rings in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20–30 minutes to keep warm and crisp before serving. Serve immediately for best texture.

Whisk together 1/4 cup ketchup, 1/4 cup mayonnaise, 1 teaspoon hot sauce, 1/4 teaspoon paprika, and 1/2 teaspoon lemon juice in a small bowl. Taste and adjust seasoning. Chill until ready to serve.