Pub Onion Rings Recipe
with our Signature Dexter Sauce
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Ingredients
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Onion Rings
Signature Dexter Sauce
Method
Onion Rings
Prepare onions
Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate rings and place in a bowl. If using buttermilk, pour 1/2 cup buttermilk over the rings, toss to coat, and let sit 15–20 minutes to tenderize and add tang. Drain and pat rings dry with paper towels before battering.
Make dry mix
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp sweet paprika until homogenous.
Make batter
Whisk the cold sparkling water and 1 large egg together in a measuring cup. Pour the liquid into the dry mix and whisk gently until smooth. Batter should be thick enough to coat but still slightly runny. If using, fold in 1 cup panko breadcrumbs to create a thicker, crunchier batter/coat option (you can also use panko for a dredge instead). Keep batter cold by placing the bowl over an ice bath if your kitchen is warm.
Heat oil
Pour vegetable oil into a deep heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough for floating the rings). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise slowly to the surface.
Coat and fry
Working in small batches (4–6 rings at a time, depending on size), dust the onion rings lightly with a spoonful of flour from the dry mix to help batter adhere. Dip rings into the batter, allowing excess to drip off, then (optional) press into panko for extra crunch. Carefully lower rings into hot oil and fry until golden brown and crisp, 2.5–4 minutes, turning once with a slotted spoon. Do not overcrowd the pot to maintain oil temperature.
Drain and season
Use a slotted spoon to transfer cooked rings to a wire rack set over a baking sheet or paper towels to drain. Immediately season with a light pinch of salt while still hot. Keep finished rings warm in a 200°F (95°C) oven on the wire rack if frying in multiple batches.
Signature Dexter Sauce
In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon honey, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until smooth and homogenous.