Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate rings gently with your fingers; reserve any broken pieces for smaller rings.

Place the separated rings in a bowl and cover loosely with paper towels. Let them sit 10 minutes to remove excess surface moisture, or if you have time, place in a single layer on a rack for 30 minutes.

Make dry mix

In a large 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, 1/2 tsp paprika, and 1/2 tsp garlic powder until uniformly combined.

Prepare wet batter

In a separate bowl whisk the large egg lightly, then stir in 1 cup cold sparkling water (or cold beer). Pour the wet mixture into the dry ingredients and whisk until just combined; the batter should be slightly thick but still fluid. Adjust with an extra tablespoon of water if too thick. Chill batter in fridge 10 minutes for better crisping (optional).

Set up dredging station

Place the additional 1/2 cup flour in a shallow bowl for dusting. Put panko breadcrumbs in another shallow bowl. Keep batter in a third bowl. This three-step system (flour → batter → panko) ensures good adhesion and crunch.

Heat oil

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer. Heat oil 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 instantly.

Working in small batches (4–6 rings depending on pot size), dust onion rings lightly in the flour, shaking off excess. Dip each floured ring into the batter, letting excess drip back into the bowl, then press both sides into panko to fully coat. For an extra thick crust, repeat the batter and panko step once more.

Carefully add coated rings to the hot oil, avoiding overcrowding. Fry until golden brown and crisp, about 2 to 3 minutes per side (total 3–4 minutes) depending on thickness. Use a slotted spoon or spider to turn as needed and remove when uniformly golden.

Transfer fried rings to a wire rack set over a baking sheet or paper towels to drain. Immediately season with fine sea salt and a little freshly ground black pepper while still hot so the salt adheres.

Keep cooked rings warm in a 200°F (95°C) oven on a tray while you finish remaining batches to maintain crispness.

Serve the onion rings hot with your choice of dipping sauce (about 1/2 cup), such as ranch, ketchup, or spicy mayo. For best texture, consume within 15–30 minutes of frying.