Onion Rings Recipe

Prep onions

Peel the onions and slice into 1/2-inch thick rings. Separate into individual rings and set aside. Reserve any small pieces for another use.

Soak in buttermilk

Place the onion rings in a large bowl and pour the buttermilk over them. Toss to coat and let soak for 15-20 minutes. This tenderizes the onions and helps the batter adhere.

Prepare dry dredges

In a shallow wide bowl, whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp salt, black pepper, paprika, and garlic powder until well combined.

Prepare egg wash

In a separate bowl, beat the eggs lightly. Add a pinch of salt and pepper and mix. Set near the dredging station.

Prepare breadcrumb mixture

In a third shallow bowl, combine the panko breadcrumbs and 1/2 cup grated Parmesan. Mix so the cheese is evenly distributed.

Dredge onions (hand-breaded method)

Working in batches of 8–10 rings, remove rings from buttermilk, letting excess drip back into bowl. Dredge each ring first in the flour mixture, shaking off excess; then dip into the egg wash; then press into the panko-Parmesan mixture to coat fully. For an extra-crispy double coating: after panko, quickly return to the egg wash and then a second light coat of the flour mixture or more panko. Place breaded rings on a wire rack set over a baking sheet while you finish the rest.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 1 L in a pot for home use). Heat oil to 350°F (175°C). If you don’t have a thermometer, test with one breaded ring: it should sizzle immediately and rise to surface slowly.

Fry rings

Fry the breaded onion rings in batches (do not overcrowd) for 2.5–3.5 minutes per batch, turning once so they brown evenly, until golden brown and crisp. Use a slotted spoon or spider to transfer the fried rings to a paper towel-lined baking sheet or wire rack to drain. Maintain oil temperature between 330–360°F (165–180°C) and adjust heat as needed.

Season while hot

Immediately after frying, sprinkle the hot onion rings with a light pinch of salt. Transfer to a serving platter when all batches are done.

Garnish

Sprinkle the finished rings with the extra grated Parmesan and chopped fresh parsley. Serve hot with lemon wedges on the side if using.

In a small bowl combine the mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, hot sauce, minced garlic, smoked paprika, lemon juice, salt, and black pepper. Whisk until smooth and homogenous. Taste and adjust seasoning — add more hot sauce for heat, lemon for brightness, or salt if needed.

Chill the sauce in the refrigerator for at least 15 minutes to let flavors meld. Serve alongside the onion rings in a small ramekin.

Arrange onion rings on a platter, garnish with the additional Parmesan and parsley, and place the chilled Diana sauce on the side. Serve immediately so rings remain crisp.