Onion Rings Portion Recipe

Peel the onions and trim the root and stem ends. Slice into 1/4 to 1/2 inch thick rounds. Separate into individual rings and set aside on paper towels. Use 1 large onion and 1/2 of another to yield a generous portion (about 20–30 rings depending on size).

Pat rings dry with paper towels to remove surface moisture—this helps the batter adhere and reduces splatter during frying.

Prepare dry mix

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 sugar, 1/2 tsp black pepper, and 1/2 tsp paprika until evenly combined.

Whisk wet ingredients

In a separate bowl, whisk the egg with 1/2 cup buttermilk until smooth. Gradually whisk in 1/2 cup cold sparkling water (adjust amount to achieve a light, pancake-batter consistency). The cold carbonation keeps the batter airy and crisp.

Combine: Pour the wet mixture into the dry mix and whisk gently until just combined. Do not overmix; small lumps are fine. The batter should coat a spoon and drip slowly. If too thick, add up to 2 tablespoons more cold sparkling water; if too thin, add a tablespoon of flour.

Set up a dredging station: a shallow bowl with 1/2 cup flour mixed with 1/4 tsp salt and 1/4 tsp pepper, a bowl with the prepared batter, and a plate with 1/2 cup breadcrumbs (if using).

Working in small batches (4–6 rings), toss rings lightly in the flour to coat and shake off excess. Dip each floured ring into the batter, letting excess drip back into the bowl. If using breadcrumbs, press the battered ring into breadcrumbs for an extra-crispy exterior; otherwise you can skip this step for a classic tempura-style ring.

Heat oil: In a heavy, deep skillet or a small Dutch oven, add about 3 cups oil (enough for 1–1.5 inches depth). Heat to 350°F (175°C). If you do not have a thermometer, test by dropping a small bit of batter—if it sizzles and browns within ~45 seconds, oil is ready.

Fry in batches: Carefully lower 4–6 rings into the hot oil without overcrowding. Maintain oil temperature between 340–360°F (170–180°C) for even cooking. Fry for 2.5–3.5 minutes, turning once if needed, until golden brown and crisp.

Drain: Use a slotted spoon to transfer rings to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a little flaky salt to finish.

Repeat: Continue until all rings are cooked, allowing oil temperature to recover between batches (about 1–2 minutes).

Serve hot: Arrange onion rings on a platter, garnish with lemon wedges, and serve immediately with ketchup or your preferred dipping sauce. For best texture, eat within 10 minutes of frying.

Storage note: Leftover rings lose crispness quickly. Re-crisp in a 375°F (190°C) oven for 5–7 minutes on a wire rack if needed.