Onion Rings Recipe

Slice and soak

Peel the onions and slice into 1/4- to 3/8-inch thick rings. Separate into individual rings and place in a bowl. Pour 1/2 cup buttermilk over the rings, add 1/4 tsp salt, gently toss to coat, and let sit for 15 minutes. This softens the onions and helps batter adhere.

While onions soak, set up a dredging/battering station with three wide shallow bowls: one with 1/2 cup flour seasoned with 1/4 tsp black pepper, one with the batter mixture (see Batter & Seasoning), and one with 1 1/2 cups breadcrumbs.

Make the batter

In a medium bowl whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder until homogenous. In a separate small bowl beat 1 egg lightly. Pour the egg into the dry mix, then gradually whisk in 1 cup of very cold beer or sparkling water until a smooth, thick but pourable batter forms (should coat the back of a spoon). Keep batter chilled until ready to use.

Dredge and batter

Remove onion rings from the buttermilk and let excess drip back into the bowl. Toss rings briefly in the seasoned 1/2 cup flour to dry and give the batter something to cling to. Shake off excess flour, dip each ring into the beer batter to fully coat, then immediately press both sides into the breadcrumbs to form an even crust. For an extra-crispy double coating, repeat: quick dip through batter again and a second press into the breadcrumbs.

Place coated rings on a wire rack set over a sheet tray while you heat the oil. Do not stack rings; give them a little space so coating stays intact.

Heat oil

Pour about 4 cups (or enough to give 2 inches depth) of neutral oil into a heavy pot or deep skillet. Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry in batches

Working in small batches (4–6 rings depending on pot size) gently lower coated rings into the hot oil using tongs. Fry, turning once, until golden brown and crisp, about 2 to 3 minutes total per batch. Avoid overcrowding, which drops oil temperature and yields greasy rings.

Use a slotted spoon or spider to transfer fried rings to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately season with fine sea salt while still hot.

If desired, sprinkle chopped fresh parsley over the rings and serve with lemon wedges on the side. Serve immediately with your choice of dipping sauces (ranch, spicy mayo, or BBQ). One full order yields about 3–4 servings as an appetizer.