Onion Rings Recipe

Peel the onions and slice into 1/3 to 1/2-inch thick rings. Separate rings gently; reserve any small broken pieces for frying or snacking.

Place the onion rings in a bowl of cold water for 10 minutes to reduce sharpness, then drain and pat completely dry with paper towels. Drying is important so batter adheres.

Prepare the dry mix

Whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika in a medium bowl.

Prepare the wet mix

In a separate bowl whisk the 2 large eggs until smooth. Gradually whisk in 1 cup cold sparkling water (or ice water) until batter is smooth and slightly thick but still dippable. Cold water keeps the batter light and crispy.

Combine wet and dry: Pour the wet mixture into the dry mix and whisk until just combined. Batter should be lumpy but cohesive. If using panko for extra crunch, place 1 cup panko breadcrumbs in a shallow plate for dredging.

Dust onion rings lightly in 1/2 cup flour (this helps batter stick). Shake off excess flour.

Heat oil: In a deep heavy-bottomed pot or deep fryer, add enough vegetable oil to reach about 2–3 inches deep. Heat to 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter – it should sizzle and rise to the surface steadily.

Batter and coat: Working in batches (do not overcrowd), dip floured onion rings into the batter, allow excess to drip off briefly, then either drop directly into the hot oil for a classic tempura-like crust or press into panko before frying for extra texture. Maintain gentle spacing so rings don’t stick.

Fry: Fry rings for 2.5–4 minutes per batch, turning as needed, until golden brown and crisp. Adjust heat as needed to keep oil between 325–350°F (160–175°C). Overcrowding will lower oil temperature and make rings greasy.

Drain and season: Use a slotted spoon to transfer cooked rings to a wire rack set over a baking sheet or a plate lined with paper towels. Immediately season with a light sprinkle of salt while still hot. Repeat with remaining rings.

Keep warm: To keep cooked batches crisp while finishing remaining rings, place the rack in a 200°F (95°C) oven. Serve hot with chipotle aioli.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp finely chopped chipotle pepper, 1 tsp adobo sauce, 1 tsp fresh lime juice, 1 minced garlic clove, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper.

Whisk until smooth and uniform. Taste and adjust heat or acidity: add more chopped chipotle or adobo for spice, more lime for brightness, or a touch more honey to balance.

Chill: Refrigerate the aioli at least 15–30 minutes to let flavors meld. Bring to room temperature briefly before serving if desired.

Serve: Place the aioli in a small dipping bowl alongside hot onion rings. Aioli will keep in an airtight container in the refrigerator for up to 4 days.