Onion Rings Recipe

Slice and separate

Peel the onions, trim the stem ends, and slice into 1/4- to 1/2-inch thick rounds. Separate into individual rings and set aside. Discard the cores or reserve for another use.

Place the separated rings into a bowl and cover with 2 cups cold water and optional ice cubes. Soak for 10 minutes to remove some bite and help crisping. Drain and pat very dry with paper towels before proceeding; excess moisture prevents good adhesion of the batter and breading.

In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon fine salt, 1 teaspoon black pepper, and 1 teaspoon paprika until evenly combined.

If using egg, beat the egg lightly in a small bowl and add to the dry mix. Gradually whisk in about 3 tablespoons cold club soda or beer and then up to 1 cup cold water until you have a thick, smooth batter that will coat a spoon (consistency like heavy cream to pancake batter). Keep the batter cold — place the bowl over a larger bowl with ice or stir in extra ice cubes briefly and remove.

Let the batter rest in the refrigerator for 10 minutes while you heat the oil and prepare the dredge. The cold batter hitting hot oil creates a light, crisp crust.

Set up three shallow bowls on your counter: (1) 1 cup flour mixed with 1 teaspoon salt for dredging, (2) the prepared batter, and (3) 1 cup panko or coarse breadcrumbs (optional) for extra crunch.

Working in batches, dredge each dry onion ring in the flour (shake off excess), dip into the cold batter so it is fully coated, then optionally press into the breadcrumbs to adhere a crunchy outer layer. For a lighter coating skip the breadcrumbs and only use the batter.

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2 to 3 inches (approximately 4 cups) and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise steadily but not burn immediately.

Fry the rings in small batches (4–6 rings depending on pot size) so oil temperature stays steady. Cook 2–3 minutes, turning once, until golden brown and crisp. Avoid overcrowding which lowers oil temperature and makes soggy rings.

Use a slotted spoon or spider to remove rings to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately sprinkle with finishing salt and chopped parsley if using.

If rings cool and you need to re-crisp, bake at 375°F (190°C) for 3–5 minutes on a wire rack.

Whisk together 1 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon hot sauce, 1 teaspoon lemon juice, and 1 teaspoon garlic powder until smooth. Taste and adjust seasoning. Chill until ready to serve.