Onion Rings Recipe

Slice

Peel the onions and slice into 1/2-inch (about 12 mm) thick rounds. Separate into individual rings. For sturdier rings, leave some double-layer rings intact; you can also separate to single rings if you prefer.

Dredge prep

Place 1/2 cup flour and 1/2 tsp salt in a shallow bowl or plate. Toss the onion rings in the flour just to coat evenly and shake off excess. This light dredge helps the batter adhere.

Make dry mix

In a medium bowl whisk together 1.5 cups all-purpose 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.

Make wet mix

In a separate bowl whisk the large egg with 2 tablespoons milk until foamy. Slowly whisk in 1 cup cold beer (or sparkling water) to create a smooth batter. Cold liquid keeps the batter light and crisp.

Combine

Pour the wet mix into the dry ingredients and whisk until just combined; a few small lumps are fine. Let the batter rest in the refrigerator for 10 minutes — this hydrates the flour and yields a better texture.

Prep panko

Place 1 cup panko breadcrumbs in a shallow dish and stir in 1/4 tsp freshly ground black pepper. This will be used after batter for an extra-crispy coating.

Heat oil

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float steadily without browning immediately.

Coat rings

Working in batches (4–6 rings at a time depending on pot size), dip each floured onion ring into the batter, allowing excess to drip back into the bowl. Then press each battered ring into the panko so crumbs adhere to the surface. For a thicker crust, you can double-dip (batter > panko > batter > panko) but this increases fry time.

Fry

Carefully lower the coated rings into the hot oil using a slotted spoon or spider. Fry without overcrowding, 2.5–3.5 minutes per batch, turning once if needed, until golden brown and crisp. Maintain oil temperature between 340–360°F (170–180°C) — adjust heat as necessary.

Drain & season

Use a slotted spoon to transfer cooked rings to a wire rack set over a sheet pan or paper towel-lined plate to drain. Immediately sprinkle with kosher or flaky sea salt to taste so it adheres while hot.

Taste one to check seasoning. Serve onion rings hot with lemon wedges and dipping sauce on the side. If keeping warm for a short time, place rings on a wire rack in a 200°F (95°C) oven for up to 20 minutes to stay crisp. Consume within 1 hour for best texture.