Onion Rings Recipe

Peel the onions and slice into 1/4- to 3/8-inch thick rings. Separate rings carefully and set aside. Reserve smaller inner rings for snacks or frying separately.

Place the separated rings in a bowl of cold water with a pinch of salt and refrigerate for 10 minutes to crisp up, then drain and pat dry thoroughly with paper towels. Drying is important so batter adheres.

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt and 1/2 tsp sugar until evenly combined.

In a separate small bowl lightly beat 1 large egg. Add the egg and 1 cup cold sparkling water to the dry ingredients and whisk gently until the mixture is smooth but still slightly lumpy. Do not overmix. Chill the batter in the fridge for 10 minutes to maintain cold temperature.

Set up a breading station: one shallow dish with 1/2 cup flour for dredging, one bowl with the chilled batter, and one shallow dish with 1 cup breadcrumbs mixed with 1/2 tsp paprika, 1/4 tsp black pepper and 1/4 tsp salt.

Working in small batches, dredge each dried onion ring first in the 1/2 cup flour (shake off excess), then dip into the cold batter ensuring an even coating, letting excess drip off, and finally press into the breadcrumb mixture to fully coat. Place coated rings on a wire rack while you finish coating the rest.

Pour about 3–4 cups vegetable oil into a deep, heavy skillet or Dutch oven to a depth of about 2 inches. Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle and float immediately but not burn.

Fry the onion rings in batches (do not overcrowd) for 2 to 3 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel–lined tray or wire rack. Maintain oil temperature between 340–360°F by adjusting heat and allowing oil to recover between batches.

Immediately sprinkle the hot onion rings lightly with the additional 1/2 tsp salt while they are hot so the salt adheres. Let rest 1–2 minutes on the rack before serving so excess oil drains and coating firms.

Make sauce

Whisk together 1/2 cup mayonnaise, 2 tbs ketchup, 1 tsp hot sauce, 1 tsp lemon juice and 1/4 tsp garlic powder in a small bowl. Taste and adjust seasoning. Chill until ready to serve.