Fried Onion Rings Recipe

Slice and separate

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Gently separate rings from each other and set aside on a plate.

Soak to reduce sharpness

Place the separated rings into a bowl with 2 cups cold water and 1/2 tsp salt. Soak 10 minutes, then drain and pat very dry with paper towels. Dry rings fry crisper and reduce oil splatter.

Mix dry ingredients

In a large bowl, whisk together 1 1/2 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika until evenly combined.

Combine wet ingredients

In a separate bowl, whisk 1 large egg with 1 cup buttermilk. If using, add up to 1/2 cup cold sparkling water or beer to loosen the batter for a lighter texture. Pour the wet mixture into the dry ingredients and whisk until combined; a few small lumps are fine. If using panko for extra crunch, place 1 cup panko in a shallow dish for dredging.

Adjust consistency

The batter should coat the back of a spoon but still be pourable — similar to pancake batter. If too thick, whisk in 1-2 tablespoons cold water or sparkling water; if too thin, sprinkle in a little more flour (1 tablespoon at a time).

Heat oil

Pour about 1-1.5 inches of oil into a heavy, deep skillet or pot (approximately 1 liter). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise slowly.

Coat rings

Working in batches, dip each dry onion ring into the batter, letting excess drip back into the bowl. For extra crunch, immediately dredge the battered ring in the panko, pressing lightly so crumbs adhere. Place coated rings on a tray while you finish the rest.

Fry until golden

Carefully lower 4–6 rings (depending on pot size) into the hot oil without overcrowding. Fry 2–3 minutes per side, turning once, until golden brown and crisp. Adjust heat to maintain 325–350°F (160–175°C) so they cook through without burning.

Drain

Use a slotted spoon or spider to transfer fried rings to a cooling rack set over a baking sheet or on paper towels to drain. Sprinkle lightly with fine salt while still hot. Repeat with remaining rings, letting oil come back up to temperature between batches.

Once all rings are fried and drained, season with additional salt and a pinch of freshly ground black pepper if desired. Serve immediately while hot and crispy with ketchup, ranch, spicy mayo, or your preferred dipping sauce.

If making ahead, keep finished rings in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes to maintain crispness. Avoid stacking to prevent sogginess.