Onion Rings Recipe

Peel the onions and trim off the stem ends. Slice each onion into 1/2-inch (about 1.2 cm) thick rings. Separate the rings gently with your fingers and set aside the intact rings; discard any broken pieces or reserve them for another use.

Place the separated rings in a bowl of cold water for 10 minutes to reduce sharpness and help crisping. After 10 minutes, drain the rings in a colander and pat them thoroughly dry with paper towels — removing surface moisture is important for good frying.

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

Wet mix and combine

In a separate bowl, beat 1 egg lightly with 1 cup milk. Pour the wet mixture into the dry mix and whisk just until combined; a few small lumps are fine. Stir in 1/2 cup cold sparkling water to loosen the batter — this adds lightness. The batter should be thick enough to coat the back of a spoon but still pourable; if it seems too thick, add up to 2 tablespoons more cold water.

Set up a breading station: a shallow dish with 1/2 cup additional flour for dredging, a bowl with the prepared batter, and a shallow plate with 1 cup breadcrumbs mixed with 1/4 tsp salt. Pat the onion rings again to ensure dry surface.

Heat the oil in a deep pot or heavy-bottomed pan to 350°F (175°C). Use a thermometer for accuracy. There should be at least 2–3 inches of oil so rings can float while frying.

Working in batches to avoid overcrowding, dredge a few onion rings in flour, shaking off excess. Dip each floured ring into the batter, allowing excess to drip back into the bowl, then transfer to the breadcrumb plate and gently press crumbs onto both sides to adhere. Place breaded rings on a tray while heating oil; do not let them sit for more than a few minutes or the breadcrumbs can become soggy.

Carefully lower rings into the hot oil (3–4 rings at a time depending on pot size) and fry until golden brown and crisp, about 2.5–3.5 minutes per batch, flipping once if necessary. Maintain oil temperature at 340–355°F (170–180°C); if temperature drops, the rings will absorb more oil and become greasy.

Using a slotted spoon or spider, transfer fried onion rings to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately season with a pinch of fine sea salt. Repeat with remaining rings.

Let the onion rings rest on the rack for 1–2 minutes to crisp up. Serve hot with lemon wedges if desired and with your choice of dipping sauce (ranch, ketchup, or spicy mayo).