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Ingredients
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Onion rings
Ranch dipping sauce
Method
Onion rings
- 1
- 2
Dry dredge
Place the 0.5 cup fine breadcrumbs (or extra flour) in a shallow bowl or plate. Lightly toss onion rings in this dry mix to remove surface moisture; shake off excess. This helps the batter adhere.
- 3
Make batter
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. In a separate bowl beat 1 egg with 3/4 cup cold milk and 1/4 cup cold sparkling water or beer (if using). Pour the wet into the dry and whisk until just combined. Batter should be thick but pourable; adjust with a little more milk (1 tbsp at a time) if too thick.
- 4
Prepare coating and oil
Place 1 cup panko breadcrumbs in a shallow bowl. Heat 1"–1.5" of vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 40–50 seconds. Line a wire rack over a baking sheet with paper towels to drain cooked rings.
- 5
Batter and bread
Working in small batches (4–6 rings depending on pan size), dip each pre-dredged onion ring into the batter, letting excess drip off for 2–3 seconds, then press into the panko breadcrumbs to coat thoroughly. For extra-crispy rings, repeat: dip back into batter and again into panko for a double coating.
- 6
Fry
Carefully slide coated rings into the hot oil without overcrowding. Fry for 2–3 minutes per side, turning once, until golden brown and crisp. Maintain oil temperature near 350°F; adjust heat as needed. Remove with a slotted spoon or spider and place on the wire rack. Sprinkle with 1/2 tsp finishing salt while hot. Keep cooked rings warm in a 200°F (95°C) oven on the rack if frying multiple batches.
- 7
Serve
Serve onion rings hot with the ranch dipping sauce on the side.
Ranch dipping sauce
- 8
In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk (or milk) until smooth.
- 9
Stir in 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1/2 tsp dried dill, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon juice. Taste and adjust seasoning or consistency with additional milk if needed.
- 10
Chill for at least 15 minutes to let flavors meld. Stir before serving alongside hot onion rings.