Onion Rings Recipe

Peel the onions and slice into 1/2-inch thick rings. Gently separate rings from each other; collect the larger, intact rings and set smaller pieces aside for another use.

Place separated rings in a bowl and toss with 1/2 tsp salt and 1/4 tsp black pepper. Let rest 10 minutes while preparing batter — this helps release any excess moisture.

In a medium 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 1/8 tsp cayenne until combined.

In a separate small bowl beat 1 egg with 1/4 cup milk. Pour the egg mixture into the dry ingredients and whisk briefly. Gradually add 1 cup cold sparkling water while whisking until you have a smooth, slightly thick but still pourable batter. Do not overmix; a few small lumps are fine. Keep batter cold — place bowl over an ice bath or refrigerate briefly if needed.

Place 1/2 cup additional flour in a shallow dish for dredging. Place 1.5 cups breadcrumbs or panko in another shallow dish.

Pour about 4–6 cups of neutral oil into a deep heavy pot or Dutch oven to a depth of 2–3 inches. Heat over medium-high heat until oil reaches 350°F (175°C). If you do not have a thermometer, test by dropping a small bit of batter into the oil; it should sizzle and rise immediately and brown in about 45–60 seconds.

Dredge

Working in batches, take an onion ring, dredge it lightly in the flour to coat (shake off excess), then dip into the batter, letting excess drip off, and finally press into the breadcrumbs/panko to fully coat. For a thicker, crunchier coating repeat the batter-and-breadcrumb step once more (optional). Place coated rings on a wire rack while you finish the rest.

When oil is at 350°F (175°C), carefully lower a few coated rings into the oil without overcrowding the pot. Fry for 2 to 3 minutes, turning once, until they are golden brown and crisp. Maintain oil temperature between 325–350°F — reduce heat slightly if frying multiple batches to avoid burning.

Use a slotted spoon or spider strainer to transfer fried rings to a paper towel–lined tray or wire rack set over a baking sheet. Immediately season lightly with a pinch of salt. Repeat with remaining rings, allowing oil to return to temperature between batches.

If desired keep finished onion rings warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes while you finish frying remaining batches. Avoid stacking rings to preserve crispness.

Serve hot with ketchup, your favorite dipping sauce, or lemon wedges on the side.