Onion Rings Recipe

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Gently separate the rings and set aside. Reserve smaller inner rings for snacking or use in the batter.

Place the separated rings in a bowl and cover with cold water and ice (if using). Soak for 10–15 minutes to remove some of the sharpness and help rings hold their shape. Drain thoroughly and pat dry with paper towels—important so the batter sticks well.

Dry mix

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika until evenly combined.

Wet mix

In a separate bowl whisk the egg and buttermilk until smooth. If using, stir in the cold sparkling water or beer; this lightens the batter. Let the wet mix sit for 2 minutes.

Combine wet and dry: Pour the wet mix into the dry ingredients and whisk briefly until just combined. Do not overmix; a few small lumps are fine. The batter should be thick enough to coat the back of a spoon but still pourable—add up to 1–2 tablespoons of water or milk if too thick.

If using panko for extra crispness: spread 1 cup panko on a plate. You will dip battered rings into panko before frying.

Heat oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C). Use enough oil to submerge rings (about 2–3 inches deep). If you don't have a thermometer, test by dropping a small bit of batter—if it sizzles and browns in about 30–45 seconds, it's ready.

Working in small batches (4–6 rings at a time depending on pot size), dip each onion ring into the batter, letting excess drip back into the bowl. For extra crunchy rings, press the battered ring into the panko to coat on both sides and gently shake off excess.

Carefully lower rings into the hot oil using a slotted spoon or spider. Do not overcrowd. Fry until golden brown and crisp, about 2–3 minutes per side (total 3–5 minutes depending on thickness). Turn once if needed so they brown evenly.

Remove rings with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle lightly with additional salt to taste. Keep finished rings warm in a 200°F (95°C) oven while frying remaining batches, if desired.

While rings fry, whisk together mayonnaise, ketchup, hot sauce, lemon juice, garlic powder, and black pepper in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.

Serve onion rings hot and crispy with the dipping sauce on the side. Enjoy immediately for best texture.