Onion Rings Recipe

Peel and slice

Peel the onions and cut off the ends. Slice each onion into 1/2-inch (about 1.2 cm) thick rounds. Gently separate the slices into individual rings, keeping the rings intact.

Trim large pieces

If any rings are very small or break, set them aside to bread as smaller pieces or save for another use.

Prepare dry mix

In a large mixing 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 tsp paprika until evenly combined.

Make wet batter

In a separate bowl, lightly beat 1 large egg. Add 1 cup very cold sparkling water or cold beer and whisk briefly. Pour the wet mixture into the dry mix and whisk until just combined — a few small lumps are fine. Batter should be thick enough to coat a spoon but still pourable; if too thick, add 1-2 Tbsp more cold water.

Prepare dredge and crumbs

Place 1/2 cup additional flour in a shallow dish for dredging. Put 1.5 cups panko breadcrumbs in another shallow dish. Line a tray or plate with paper towels to rest breaded rings before frying.

Working in batches, toss a few onion rings in the dredging flour to lightly coat and shake off excess. Dip each floured ring into the batter, letting excess drip off, then press it into the panko breadcrumbs to fully coat. For an extra-crisp double coating, you can dip the panko-coated ring back into the batter and again in the panko.

Place coated rings on the prepared tray in a single layer. Keep them chilled in the refrigerator for 10 minutes if time allows — this helps the coating adhere and stay crunchy during frying.

Heat oil

Pour about 1 liter of vegetable oil into a deep heavy pot or Dutch oven, leaving at least 3 inches of headspace. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and rise to the surface within a few seconds.

Fry in batches

Carefully lower a few coated rings into the hot oil, taking care not to overcrowd the pot. Fry for 2.5–3.5 minutes, turning once with a slotted spoon or spider, until golden brown and crisp. Adjust heat as needed to maintain 325–350°F so the inside cooks before the outside over-browns.

Drain and season

Use a slotted spoon to transfer fried rings to the paper towel-lined tray to drain for about 30 seconds, then transfer to a wire rack set over a baking sheet to keep crisp. Immediately sprinkle with a little fine salt to taste. Repeat with remaining rings.

For a simple fry sauce: mix 1/4 cup ketchup with 1/4 cup mayonnaise and 1 tsp hot sauce (or to taste) in a small bowl. Adjust proportions to preference. Serve alongside hot onion rings.