Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/2-inch thick rings. Separate rings and, if you prefer a milder result, place rings in a bowl and pour the 1/2 cup buttermilk over them; refrigerate 15–30 minutes. Drain and pat dry on paper towels before dredging.

Make dry mix for dredging

In a shallow bowl combine 1/2 cup all-purpose flour, 1 cup breadcrumbs or panko, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder and a pinch of salt. Mix until uniform. Set aside.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. In a separate small bowl beat 1 egg, then whisk it into the dry mixture. Add 3 tablespoons cold beer or club soda a little at a time until the batter reaches a thick, smooth consistency that coats the back of a spoon (you may need 2–4 tbs). Batter should be lump-free but slightly thicker than pancake batter.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches (about 1 liter in a medium pot). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise steadily without browning immediately.

Dredge and batter onions

Working in batches, toss a few onion rings in the 1/2 cup flour to coat lightly, shaking off excess. Dip each floured ring into the batter, allowing excess to drip back into the bowl. Then press the battered ring into the breadcrumb mixture, coating fully. Place coated rings on a wire rack while you finish the rest. Repeat until all rings are coated.

Fry the rings

Fry rings in small batches (3–5 at a time depending on pot size) for 2.5–3.5 minutes, turning if necessary, until golden brown and crisp. Maintain oil temperature close to 350°F — adjust heat as needed. Avoid overcrowding to prevent soggy rings.

Drain and season

Use a slotted spoon or spider to remove rings to a paper towel–lined tray or a wire rack set over a baking sheet. Immediately sprinkle lightly with 1 tsp finishing salt (more to taste). If desired, toss very gently with chopped parsley.

While frying, whisk together 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp hot sauce, 1 tsp lemon juice and 1/4 tsp smoked paprika in a small bowl. Adjust salt to taste. Chill until ready to serve.

Serve onion rings hot with the dipping sauce and lemon wedges on the side.