Onion Rings Recipe

Slice onions

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Gently separate into individual rings and set aside. Use the smaller inner rings for best shapes; reserve any broken rings for another use (or to make smaller fritters).

Prepare dredge and breadcrumbs

In a shallow bowl combine 1/2 cup flour, 1/4 tsp salt, and 1/8 tsp black pepper. In a separate shallow bowl place the panko breadcrumbs. This gives a dry layer to help the batter adhere.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Whisk in 1 beaten egg until combined. Slowly pour in 1 cup cold club soda (or cold beer) while whisking until a slightly thick, smooth batter forms. Batter should coat the back of a spoon but still be fluid enough to drip—adjust with a tablespoon of flour if too thin or a splash more soda if too thick.

Heat oil

Pour at least 1 inch of oil into a heavy-bottomed skillet or saucepan (the quantity listed approximates enough for a small pan; use more if needed to reach 1 inch depth). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil—bubbles should form immediately and the batter should sizzle and float.

Dredge and batter the rings

Working in small batches to avoid crowding, toss a few onion rings in the flour dredge so they are lightly coated, shaking off excess. Dip each floured ring into the batter, letting excess drip back into the bowl, then press into the panko breadcrumbs so they have an even crumb coating. Place prepared rings on a wire rack while you finish the rest.

Fry until golden

Carefully add a few rings to the hot oil (do not overcrowd). Fry 2–3 minutes, turning once with tongs, until golden brown and crisp. Maintain oil temperature at ~350°F; adjust heat as needed. Use a slotted spoon or spider to transfer cooked rings to a paper towel–lined tray or wire rack set over a baking sheet to drain. Sprinkle lightly with salt while still hot. Repeat with remaining rings.

Serve

Let onion rings rest 1–2 minutes to crisp up, then serve immediately with ketchup or your favorite dipping sauce.