Onion Rings Recipe

Peel the onions and slice into 1/4- to 3/8-inch thick rings. Separate into individual rings by gently pressing out the center of each slice.

Place the rings in a bowl with 2 cups cold water and 1 tsp salt. Soak for 10 minutes to draw out some sweetness and reduce sharpness, then drain and pat very dry with paper towels. Dry rings will hold batter better.

Prepare dry mixes

In a medium bowl, whisk together 1 cup flour (for batter), 1 tbs cornstarch, 1 tsp baking powder, 1 tsp sugar, 1 tsp salt, and 1 tsp freshly ground black pepper until homogeneous. Place the extra 1 cup flour (for dredging) on a shallow plate. If using panko, spread it on a separate shallow plate.

Make the batter

In a separate bowl, lightly beat 1 large egg. Add 1 cup cold sparkling water and whisk just until combined — the batter should be slightly lumpy and runny, similar to pancake batter. Do not overmix; cold water helps keep the batter light.

If you prefer an extra-crisp double-coat: dredge each dry onion ring in the plate of flour, shake off excess, dip into the batter, then press into panko breadcrumbs before frying. If skipping panko, simply dredge in flour then batter (or batter then flour for a different texture).

Pour 1.5 cups vegetable oil into a heavy skillet or pot to a depth of about 1 inch (or use a deep fryer). Heat to 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter: it should sizzle and float steadily.

Working in batches (do not overcrowd), dredge a few onion rings in flour, shake off excess, dip into the batter to fully coat, then (optionally) press into panko. Gently place into the hot oil using a slotted spoon or tongs.

Fry each batch 2.5–3.5 minutes, turning once, until golden brown and crisp. Adjust heat to keep oil between 325–350°F; lower slightly if browning too fast.

Use a slotted spoon to transfer rings to a wire rack set over a baking sheet or to paper towels to drain. While still hot, sprinkle with 1 tsp finishing salt mixed with 1/2 tsp smoked paprika (optional) to taste.

Repeat with remaining rings and replenish oil temperature between batches so the oil returns to ~350°F before adding more.

Whisk together 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp lemon juice, 1 tsp hot sauce (if using), 1/4 tsp garlic powder, and 1/8 tsp black pepper until smooth. Taste and adjust seasoning. Chill until ready to serve.