Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate rings and gently press together any broken rings.

Dry rings

Pat the rings dry with paper towels to remove surface moisture; this helps the batter adhere and reduces splatter.

Make batter

In a mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne (if using). In a separate bowl whisk the egg with 1 cup buttermilk. Pour the wet into the dry and stir gently until a smooth paste forms. Gradually whisk in 1/2 cup cold sparkling water until batter is thick but pourable — it should coat the back of a spoon. Keep batter cold by placing bowl over an ice bath or in refrigerator for 10–15 minutes.

Set up dredging station

Place 1/2 cup all-purpose flour in a shallow bowl for dredging. Place the batter in a second shallow bowl and the breadcrumbs/panko in a third bowl. Season breadcrumbs with a pinch of salt and a little extra paprika if desired.

Heat oil

Pour neutral oil into a deep heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 1 L as listed). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise to the surface within a few seconds without browning immediately.

Dredge and coat

Working in batches of about 6–8 rings (do not overcrowd), toss rings lightly in the dredging flour, shaking off excess. Dip each ring into the batter, allowing excess to drip back into the bowl, then gently press into the breadcrumbs/panko to coat completely. Place coated rings on a wire rack while you finish the rest.

Fry rings

Carefully lower a small batch of coated rings into the hot oil. Fry, turning gently with tongs or a spider, until golden brown and crisp, about 2.5–4 minutes per batch depending on thickness and oil temperature. Maintain oil temperature around 350°F (175°C); adjust heat as needed between batches.

Drain and season

Use a slotted spoon or spider to remove rings and transfer to a wire rack set over a baking sheet or to paper towels to drain briefly. Immediately sprinkle with the finishing 1 tsp salt, 1/4 tsp freshly ground black pepper and optional chopped parsley while still hot so seasoning adheres.

Crisp up (optional)

If any rings seem slightly soft after resting 1–2 minutes, return them to the oil for 20–30 seconds to re-crisp, then drain and re-season.

Mix ketchup, mayonnaise, and hot sauce to make a quick dipping sauce (about 3–4 tbsp each as preferred). Serve onion rings immediately while hot and crisp with sauce on the side.