Onion Ring Platter Recipe

Prepare onions

Peel the onions and slice crosswise into 1/2-inch (about 1.25 cm) rings. Gently separate into individual rings and set aside. If some rings remain small (under 1 inch), set them aside for another use or fry with a shorter time.

Dry flour toss

Place 1/2 cup of the all-purpose flour in a shallow bowl or plate. Lightly dust the onion rings with this flour, shaking off excess. This helps the batter adhere.

Make batter

In a medium bowl whisk together the remaining 1 cup all-purpose flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Whisk in the cold sparkling water (or beer) and the egg until just combined. The batter should be thick enough to cling to the rings but still pourable; add up to 2 tbsp more water if too thick. If using panko for a double-coat, place panko in a separate shallow bowl.

Heat oil

Pour vegetable oil into a deep pot or heavy-bottomed skillet to a depth of about 2–3 inches (5–7 cm). Heat to 350°F (175°C). Use a thermometer for accuracy; if you don't have one, test with a small drop of batter — it should sizzle and rise steadily.

Batter and coat

Working in small batches to avoid crowding, fully coat the floured onion rings in the batter. If using panko for extra crunch, immediately dredge the battered ring into the panko, pressing lightly so crumbs adhere. Shake off any excess.

Fry

Carefully add battered rings to the hot oil in a single layer. Fry 3–4 minutes, turning once, until golden brown and crisp. Avoid overcrowding; fry 6–8 rings at a time depending on pot size. Maintain oil temperature near 350°F (175°C) — adjust heat as needed.

Drain and season

Use a slotted spoon or spider to transfer fried rings to a wire rack set over a baking sheet or to a plate lined with paper towels. Immediately sprinkle lightly with salt to taste. Let rings rest 2 minutes to drain excess oil.

Keep warm (optional)

If frying multiple batches, keep finished rings in a single layer on a baking sheet in a 200°F (95°C) oven while you finish the remaining batter so they stay crisp.

While the onion rings are resting or frying, make the sriracha mayonnaise. In a small bowl combine 1/2 cup mayonnaise, 2 tbsp Sriracha, 1 tsp lime juice, 1/2 tsp honey (or sugar), 1/4 tsp garlic powder and 1/8 tsp salt. Whisk thoroughly until smooth and taste; adjust Sriracha for heat or lime for brightness. Refrigerate until ready to serve.

Arrange onion rings on a platter in a single or stacked layer. Garnish with chopped parsley and place lemon wedges on the side.

Serve immediately with the sriracha mayonnaise in a small bowl for dipping. Recommend squeezing a little lemon over rings before dipping if desired.