Onion Rings Recipe

Slice onions

Peel the onions and cut into 1/4- to 1/2-inch thick rings. Separate rings gently and set aside. Keep the sizes fairly uniform for even frying.

Soak (optional for extra crispness)

Place separated rings in a bowl of cold water for 10 minutes, then drain and pat very dry with paper towels. Removing excess surface moisture helps the batter adhere and prevents spattering.

Prepare dry mix

In a medium bowl whisk together 1.25 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp sugar until evenly combined.

Combine wet and dry

Whisk the egg in a separate small bowl, then add the cold sparkling water. Pour the wet ingredients into the dry mix and whisk gently until just combined. The batter should be slightly thick but pourable and have some small lumps — do not overmix. Keep the batter cold by placing the bowl over another bowl with ice if your kitchen is warm.

Prepare dredge

In a shallow dish combine 1/2 cup all-purpose flour, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp paprika (if using). This dry dredge helps the batter adhere and gives a light seasoned crust.

Dredge onion rings

Working in batches, shake loose any excess moisture from the rings. Toss a few rings in the dredge to coat lightly, shaking off excess flour, then immediately dip each ring into the batter, letting excess drip back into the bowl.

Heat oil

Pour about 3–4 inches of neutral oil into a deep pot or Dutch oven (roughly 1 liter as listed) and heat to 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 fairly quickly.

Fry rings

Fry the battered rings in small batches (4–6 rings depending on size and pot) so the oil temperature remains steady. Fry for 2.5–3.5 minutes, turning once if needed, until the batter is puffed and golden brown. Do not overcrowd the pot.

Drain and season

Use a slotted spoon or spider to transfer cooked rings to a wire rack set over a sheet pan or to paper towels to drain. Immediately sprinkle with additional salt to taste while still hot. Repeat with remaining rings, allowing oil to return to 350°F between batches.

Finish and serve

Let the onion rings rest 1–2 minutes to crisp further. Serve hot with the optional dipping sauce or your preferred condiment.

Mix sauce

Stir together 1/4 cup mayonnaise, 1 tbsp ketchup, 1/2 tsp hot sauce and 1/2 tsp lemon juice until smooth. Adjust seasoning to taste. Chill until ready to serve.