Onion Rings Recipe

Slice onions into rings

Peel the onions and cut off the stem ends. Slice each onion crosswise into 1/4- to 1/2-inch thick slices. Separate the slices into individual rings and set aside.

Place the separated rings in a bowl, sprinkle with 1/4 tsp salt, gently toss, and let rest for 5 minutes. Pat dry with paper towels to remove excess moisture (this helps the batter adhere).

Set up a dredging station: one shallow bowl with 1/2 cup flour for dusting, a medium bowl for batter (see next section), and a plate with 1/2 cup breadcrumbs if using. Dust each onion ring lightly in the flour, shaking off excess; this helps the wet batter cling.

In the batter bowl whisk together 1 cup 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.

Add 1 large egg to the dry mixture and whisk to incorporate. Gradually pour in 3/4 cup cold sparkling water (or cold beer) while whisking until a smooth, slightly thick batter forms. Batter should coat the back of a spoon but still be pourable; if too thick, add a tablespoon of cold water. Do not overmix — a few small lumps are fine.

Place the batter in the refrigerator for 10 minutes while you heat the oil. Keeping ingredients cold helps create a light, crisp coating.

Pour oil into a deep heavy pot or deep fryer to a depth of about 2–3 inches (approximately enough to submerge rings). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dripping a little batter into the oil — it should sizzle and rise to the surface steadily.

Working in small batches (4–6 rings at a time depending on pot size), dip each flour-dusted ring into the chilled batter, letting excess drip off for 1–2 seconds. If using breadcrumbs, immediately dredge the battered ring in breadcrumbs to coat, pressing gently so crumbs adhere.

Carefully lower the ring into the hot oil using a slotted spoon or tongs. Fry, turning occasionally, until golden brown and crisp, about 2–3 minutes per batch. Avoid overcrowding the pot; crowding lowers oil temperature and yields soggy rings.

Use a slotted spoon to remove rings and transfer to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Keep finished rings warm in a 200°F (95°C) oven while you finish remaining batches, if desired.

When all rings are fried, immediately sprinkle with 1/2 tsp flaky sea salt (or to taste) and a little freshly ground black pepper if using. Toss gently to distribute.

Serve hot with your choice of dipping sauces such as ketchup, ranch, spicy mayo, or aioli. Best enjoyed immediately for maximum crispness.