Onion Rings Recipe

Slice onions

Peel the large yellow onions and slice them horizontally into 1/4- to 3/8-inch thick rings. Separate the rings gently into individual circles; discard small inner pieces if desired or save for another use.

Pat the rings dry with paper towels to remove excess moisture. This helps the adhesive layer (flour) stick better and prevents splattering when frying.

Place 1/2 cup flour for dusting in a shallow wide bowl or plate. Place the batter in a medium bowl (see next section). Place 1 cup panko breadcrumbs in a third shallow bowl or plate. Arrange in a line for dredging: flour, batter, panko.

Make the batter

In a medium mixing bowl, whisk together 1 cup all-purpose 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. In a separate small bowl, beat 1 large egg with 3/4 cup buttermilk. Add the egg-milk mixture to the dry ingredients and stir until mostly smooth. Gradually fold in 1/2 cup cold sparkling water (or ice water) until the batter reaches a thick but pourable consistency—similar to pancake batter. Adjust with a little more water if too thick.

For a lighter, crisper texture: keep the batter cold (place bowl over a larger bowl with ice briefly) and do not overmix; small lumps are fine.

Coat the rings

Working in batches to avoid crowding, lightly dust each onion ring in the 1/2 cup flour to remove surface moisture and give the batter something to cling to. Shake off excess flour. Dip each floured ring into the batter, letting excess drip back into the bowl, then press it into the panko breadcrumbs to fully coat. For a thicker crust, repeat batter and panko step once more. Place coated rings on a wire rack while you heat the oil.

Heat oil

Pour about 1 to 1.5 inches of vegetable oil into a heavy, deep skillet or Dutch oven (approximately 1 cup listed; add more if your pan needs it to reach that depth). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a tiny bit of batter — it should sizzle and float steadily without browning immediately.

Fry in batches of 4–6 rings, depending on pan size, to avoid temperature drop and crowding. Carefully lower coated rings into the hot oil with tongs or a slotted spoon. Fry for 1.75 to 3 minutes per side, turning once, until golden brown and crisp.

Use a slotted spoon or spider to transfer fried rings to a wire rack set over a rimmed baking sheet (not paper towel — rack prevents sogginess). Immediately season with a little of the finishing salt and pepper (about a pinch per side). Let the oil return to 350°F between batches (this takes a minute or two).

Once all batches are fried, taste and adjust seasoning with remaining salt and pepper if needed. Serve onion rings hot with your choice of dipping sauces (ketchup, spicy mayo, ranch, barbecue).

To re-crisp leftover rings: place on a baking sheet and heat in a 400°F (200°C) oven for 5–7 minutes.