Onion Rings Recipe
Make Onion Rings Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Onions
Batter
Coating & Frying
Finishing & Serving
Method
Onions
Slice and separate
Peel the onions and cut off the stem ends. Slice into 1/4- to 1/2-inch thick rings. Gently separate the rings into individual loops and set aside. Keep like-sized rings together for even cooking.
Place the separated rings in a bowl of cold water for 10 minutes to remove surface starches and reduce sharpness. Drain and pat dry thoroughly with paper towels. Dry rings will allow batter to adhere better.
Batter
Prepare dry mix
In a medium bowl whisk together 1.25 cups all-purpose flour, 0.25 cups cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/8 tsp cayenne until evenly combined.
Combine wet and dry
Whisk one large egg into the dry mixture. Slowly add 1 cup cold sparkling water while whisking until a smooth, slightly thick batter forms. The batter should coat the back of a spoon but still be fairly airy. If too thick, add up to 2 tablespoons more sparkling water; if too thin, add a tablespoon of flour.
Chill the batter for 10 minutes in the refrigerator to help it hold air and improve crispness.
Coating & Frying
Prepare dredge and oil
Put 1/2 cup flour in a shallow bowl for dusting, and 3/4 cup breadcrumbs or panko in a second shallow bowl (optional). Heat 1 liter of oil in a deep saucepan or deep-fryer to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 45 seconds.
Dredge and batter the rings
Lightly toss a few onion rings in the 1/2 cup flour to remove excess moisture. Shake off excess flour, dip the rings into the chilled batter to fully coat, then (optional) press into breadcrumbs/panko for an extra-crunchy exterior. Place coated rings on a wire rack while you finish coating the rest.
Fry in batches
Working in small batches (3–5 rings depending on pan size), carefully lower rings into hot oil so temperature returns quickly to 350°F. Fry for 2.5–3.5 minutes, turning once if needed, until golden brown and crisp. Avoid overcrowding which lowers oil temperature and causes soggy rings.