Original Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/2-inch thick rings. Separate the rings gently so they remain intact. Pat the rings dry with paper towels to remove excess moisture — this helps the batter adhere and reduces oil splatter.

Make dry mix

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp kosher salt, 3/4 tsp black pepper, and 1/2 tsp paprika until evenly combined.

Make wet batter

In a separate bowl whisk the buttermilk, cold sparkling water, and the egg until smooth. The batter should be slightly thick but pourable; adjust with an extra tablespoon of water or buttermilk if needed.

Coat rings (two-stage)

Working in batches of about 8–10 rings (do not overcrowd), toss the onion rings lightly in the dry mix to coat. Shake off excess, then dip each ring into the wet batter, allowing excess to drip off. Press each battered ring into the panko breadcrumbs to fully coat. Place on a wire rack while heating oil.

Heat oil

Pour vegetable or neutral oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread—if it browns in about 60 seconds, the oil is ready.

Fry

Fry coated onion rings in small batches (4–6 rings depending on pot size) for 2 to 3 minutes per batch, turning once, until golden brown and crisp. Maintain oil temperature around 340–360°F (170–180°C); lower heat if they brown too quickly. Use a slotted spoon or spider to remove rings and transfer to a paper towel–lined baking sheet or wire rack to drain. Repeat with remaining rings.

Season and keep warm

Immediately sprinkle the hot onion rings with flaky sea salt or the remaining 1/2 tsp kosher salt. Keep finished batches in a single layer on a sheet pan in a 200°F (95°C) oven to stay warm and crisp while frying remaining rings.

Combine all remoulade ingredients — mayonnaise, Dijon mustard, chopped capers, diced cornichons, lemon juice, hot sauce, smoked paprika, chopped parsley, grated garlic, 1/4 tsp kosher salt, and black pepper — in a small bowl. Whisk until smooth and well combined. Taste and adjust seasoning with more lemon, salt, or hot sauce as desired. Chill for at least 10 minutes to let flavors meld.

Arrange onion rings on a platter, garnish with chopped parsley if using, and serve immediately with remoulade on the side for dipping.