Onion Rings Recipe

Prepare onions

Peel the large yellow onions and slice into 1/4- to 1/2-inch thick rings. Gently separate rings and set aside. For best results, keep similar-sized rings together.

Dry and precoat

Place the separated rings on a tray and pat them dry with paper towels. In a shallow bowl combine 1/4 cup of the flour (from the 1.5 cups) with a pinch of salt and toss rings lightly — this helps batter adhere. Set aside.

Make batter

In a medium bowl whisk together the remaining 1.25 cups all-purpose flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. In a separate bowl beat 1 egg with 1 cup cold sparkling water (or cold beer) and 1/2 cup buttermilk. Pour the wet into the dry and whisk lightly until just combined — a few lumps are fine. The batter should be thick enough to coat but still pourable; add a splash more cold water if too thick.

Optional panko dredge

If using panko for extra crunch, place 1 cup panko breadcrumbs in a shallow dish. This will be used after battering: dip battered rings into panko to coat.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2 to 3 inches (roughly 1 liter). 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.

Fry in batches

Working in small batches (4–6 rings at a time depending on size), dredge pre-coated onion rings in the batter, letting excess drip back into the bowl. If using panko, immediately press each battered ring into panko to coat. Carefully lower rings into hot oil using a slotted spoon or spider, avoiding splashes. Fry until golden brown and crisp, about 2.5–3.5 minutes per batch, turning once if needed for even color. Maintain oil temperature near 350°F between batches.

Drain and season

Using a slotted spoon, transfer fried onion rings to a wire rack set over a baking sheet (or paper towel-lined plate) to drain. Immediately season with a light sprinkle of salt. Keep rings warm in a 200°F (95°C) oven on the rack if frying remaining batches.

Serve

Stack onion rings on a platter and serve hot with the ranch and BBQ sauces on the side for dipping.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and 1/4 cup buttermilk until smooth. Stir in 1 tablespoon finely chopped chives, 1 tablespoon finely chopped parsley, 1/2 tsp dried dill, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust seasoning or buttermilk for desired thickness. Chill at least 15 minutes to let flavors meld.

Combine 3/4 cup ketchup, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1/2 teaspoon hot sauce (optional), and 1/8 teaspoon salt in a small saucepan. Warm over low heat, stirring until sugar dissolves and sauce is slightly thickened, about 5 minutes. Let cool to room temperature before serving. Can be made ahead and refrigerated.