Onion Rings Recipe

Peel the onions and slice into 1/4- to 1/2-inch thick rounds. Separate into individual rings, discarding the small center pieces or saving them for another use.

If the rings are very large, cut them in half to make manageable pieces for frying and serving.

Prep dry mix

In a large 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, and 1/2 tsp paprika until evenly combined.

Wet mix and batter

In a separate bowl, beat 1 egg with 1 cup buttermilk until smooth. Add the wet mixture to the dry mix, stirring gently. Gradually add about 1/2 cup cold club soda (or cold water) to loosen the batter to a thick but pourable consistency — the batter should coat a spoon but still drip slowly. Do not overmix; a few small lumps are fine.

Prep dredge and crumbs

Place 1/2 cup additional all-purpose flour in a shallow dish for dredging. Spread 1 cup panko breadcrumbs on a separate plate or shallow bowl. The flour will help the batter adhere; the panko provides extra crispness.

For a thicker crust, dip rings twice: dredge in flour, dip in batter, briefly return to panko to press crumbs on, then gently shake off excess before frying.

Pour about 3–4 cups vegetable oil into a heavy-bottomed pot or deep skillet, leaving at least 2 inches headspace. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter into the oil; it should sizzle and rise to the surface within a few seconds.

While the oil heats, set up a wire rack over a baking sheet lined with paper towels for draining and keeping rings crisp. Have a slotted spoon or spider ready.

Working in batches (do not overcrowd), dredge each onion ring in the 1/2 cup flour, shake off excess, dip fully into the batter, then coat with panko, pressing gently so crumbs adhere. For a lighter crust, skip the panko and use batter only.

Carefully lower 4–6 rings into the hot oil depending on pot size. Fry, turning once, until golden brown and crisp, about 2–3 minutes per side (4–6 minutes total) for 1/4–1/2-inch rings. Adjust time for thickness.

Use a slotted spoon to transfer fried rings to the wire rack to drain. Lightly season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper while still hot. Repeat with remaining rings, bringing oil back to temperature between batches if needed.

If desired, keep finished rings warm in a 200°F (95°C) oven on a baking sheet while you finish frying the rest so they remain crisp.

Serve onion rings immediately with ketchup or your favorite dipping sauce and lemon wedges on the side. They are best eaten hot and crisp.