Onion Rings Recipe

Slice onions

Peel the large yellow onions and slice them into 1/4- to 1/2-inch thick rings. Separate the rings gently into individual circles and transfer to a large bowl.

Combine 2 cups cold water and 1 tsp salt in a bowl and soak the onion rings for 10 minutes to remove some sweetness and help crisping. Drain well and pat dry with paper towels. Let sit on paper towels while you prepare the batter.

Mix dry ingredients

In a medium 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.

Combine wet ingredients

In a separate bowl, lightly beat 1 large egg with 3/4 cup milk. Pour in 1/2 cup cold sparkling water and stir gently to combine. The batter should be smooth and slightly thick but still pourable; if too thick, add up to 2 tablespoons more sparkling water.

Assemble coating (optional)

Spread 1 cup panko breadcrumbs on a plate if you want an extra-crispy outer layer. If using panko, you will dip battered rings into panko before frying.

Add the wet mixture to the dry ingredients and whisk until just combined. Do not overmix; a few small lumps are fine. Let batter rest for 5 minutes to hydrate.

Heat oil

Pour about 1.5 cups of vegetable oil into a heavy, deep skillet or a medium pot to a depth of about 1 to 1 1/2 inches. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil— it should sizzle and rise to the surface within a few seconds.

Working in batches (do not overcrowd), dredge each onion ring through the batter, allowing excess to drip off. If using panko, press both sides of the battered ring into panko to coat. Carefully lower rings into hot oil using tongs or a slotted spoon.

Fry rings 2 to 3 minutes per side, turning once with tongs or slotted spoon, until golden brown and crisp. Adjust heat as needed to maintain 325–350°F so they brown without burning. Remove cooked rings to a wire rack set over a baking sheet or paper towels to drain.

Repeat with remaining rings, allowing oil to return to temperature between batches.

While still warm, season onion rings lightly with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper. Serve immediately with lemon wedges and 1/2 cup ranch or your preferred dipping sauce.

If holding for a short time, keep onion rings warm in a 200°F (95°C) oven on a wire rack so they stay crisp. Do not stack them, which traps steam and softens the coating.