Onion Rings Recipe

Prepare onions

Peel the onions and slice them into 1/4- to 3/8-inch (6–9 mm) thick rings. Separate the slices into individual rings. Work gently to keep rings intact; discard very small pieces or save for another use.

Place the onion rings in a bowl of cold water for 10 minutes to crisp them slightly, then drain and pat dry thoroughly with paper towels. Excess surface moisture will cause oil spatter and dilute the batter.

Make dredging flour

In a shallow bowl combine 1/2 cup all-purpose flour, 1/2 teaspoon additional salt, and 1/4 teaspoon freshly ground black pepper. Mix and set aside for dredging.

Mix dry batter ingredients

In a medium bowl whisk together 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon fine salt, and 1/2 teaspoon granulated sugar until homogenous.

Combine wet ingredients

In a separate small bowl lightly beat 1 large egg. Add 1 cup cold sparkling water (or 1/2 cup cold sparkling water + 1/2 cup cold beer if using). Whisk egg into the cold liquid.

Make batter

Make a well in the dry ingredients and pour in the cold liquid. Gently whisk until just combined; it's OK if a few small lumps remain. Batter should be thick enough to coat the back of a spoon but still fluid. If batter seems too thick, add up to 2 tablespoons cold sparkling water. Keep batter cold while you heat oil to maintain crispness.

Prepare panko (optional)

If using panko for extra crunch, spread 1 cup panko breadcrumbs on a shallow plate. These will act as a secondary coating after dipping battered rings.

Heat oil

Pour oil into a deep heavy pot or deep fryer so you have at least 2–3 inches (5–7 cm) of oil. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and brown within about 45–60 seconds.

Dredge and batter

Working in batches (do not overcrowd), dredge a few onion rings in the seasoned flour, shaking off excess. Dip each floured ring into the batter, letting extra batter drip off, then (optionally) press briefly into panko for an extra-crispy crust. Place coated rings on a tray while you finish the rest.

Fry rings

Carefully lower a small batch of rings into the hot oil using a slotted spoon or spider. Fry 2–3 minutes until golden brown and crisp, turning once if needed. Maintain oil temperature around 350°F (175°C): adjust heat as needed. Do not overcrowd—fry in batches to keep oil temperature steady.

Drain and season

Remove rings with a slotted spoon and transfer to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with fine sea salt (about 1 teaspoon total) and, if desired, a pinch of paprika or cayenne for flavor.

Repeat frying with remaining rings. Allow oil to return to temperature between batches. Serve hot for best texture.