Onion Rings Recipe

Slice onions

Peel the onions and slice into 1/4- to 3/8-inch (6–9 mm) thick rings. Gently separate rings from each other and set aside. Reserve any small broken rings for frying as extras.

Optional soak

If using buttermilk, place the separated rings in a bowl and cover with buttermilk. Soak for 15–30 minutes to tenderize and reduce sharpness, then drain and pat dry on paper towels.

Make dry mix

In a shallow wide bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika until homogenous.

Prepare wet mix

In a separate bowl, lightly beat the egg with the cold sparkling water and ice. The cold, bubbly liquid creates a lighter, crispier batter.

Set breading station

Arrange three bowls or shallow pans: one with the dry flour mix, one with the wet batter, and one with a mixture of panko and fine dry breadcrumbs. Keep the batter cold by placing its bowl over an ice bath if your kitchen is warm.

Batter the rings

Working in batches, dredge each onion ring first in the dry flour mix, shaking off excess. Dip into the cold batter, letting excess drip back into the bowl, then press into the panko/breadcrumb mixture to coat thoroughly. Place coated rings on a wire rack while you heat the oil. Repeat until all rings are coated.

Heat oil

Pour oil into a deep pot or heavy-bottomed pan to a depth of about 2 inches (5 cm). Heat to 350°F (175°C). If you don't have a thermometer, test with one battered ring; it should sizzle and float immediately.

Fry in batches

Fry the coated rings in small batches (4–6 at a time depending on ring size and pot) to avoid crowding. Fry until golden brown and crisp, about 2.5–3.5 minutes per side, turning once if necessary. Use a spider or slotted spoon to remove rings and let excess oil drain back into the pot.

Drain and season

Transfer fried rings to a wire rack set over a baking sheet or to paper towels to drain briefly. While still hot, sprinkle with fine salt and freshly ground black pepper to taste.

Keep warm (optional)

If frying multiple batches, keep finished batches warm and crisp in a single layer on a baking sheet in a 200°F (95°C) oven while you finish frying the rest.

Whisk together mayonnaise, ketchup, hot sauce, and lemon juice in a small bowl until smooth. Taste and adjust seasoning. Serve chilled alongside hot onion rings.