Onion Rings Recipe

Peel the onions and slice into 1/4- to 3/8-inch (6–10 mm) rings. Separate rings gently by hand and discard the small inner bits if they break. Aim for 20–28 usable rings from two large onions.

Place the onion rings in a large bowl of cold water and let soak for 10 minutes to remove some sharpness and help them crisp. Drain thoroughly and pat dry with paper towels. Excess moisture prevents the batter from adhering.

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.

In a separate small bowl whisk 1 whole egg with 3/4 cup buttermilk until smooth. Stir the wet mixture into the dry ingredients until just combined; a few small lumps are fine.

Add 1/4 cup cold sparkling water and gently fold it in to loosen the batter to a thick but still pourable consistency. If batter is too thick, add up to 1-2 tbsp more cold water or sparkling water. Refrigerate batter for 10 minutes while you prepare coating and oil.

Put 1/2 cup all-purpose flour (for dusting) in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In another shallow bowl place 1 cup panko breadcrumbs.

Lightly dredge each dry onion ring in the seasoned flour, shaking off excess. This helps the batter adhere.

Pour about 3–4 cups neutral oil into a heavy pot or deep skillet to reach a depth of about 1.5–2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise to the surface immediately but not burn.

Working in small batches (4–6 rings at a time depending on pot size), dip each floured onion ring into the batter, letting excess drip back into the bowl.

After dipping in batter, immediately coat the ring in panko breadcrumbs, pressing gently so breadcrumbs adhere. Place each coated ring on a wire rack while you finish the batch.

Carefully lower rings into the hot oil in a single layer, spacing so they don't touch. Fry until golden brown and crisp, about 2–3 minutes per side. Use a slotted spoon or spider to turn them if needed for even color.

Remove cooked rings to a wire rack set over a baking sheet (or paper towel-lined plate) to drain. Keep warm in a 200°F (95°C) oven if frying multiple batches.

When all rings are fried, immediately sprinkle with 1 tsp fine salt or flaky sea salt and optional 1 tbsp chopped fresh parsley. Serve hot with your choice of dipping sauce (ketchup, spicy mayo, or ranch).

Allow oil to cool completely before disposing or storing. Leftover onion rings are best eaten the same day; reheat in a 375°F (190°C) oven for 6–8 minutes to crisp.