Basket Of Onion Rings Recipe

Peel the onions and slice them into 1/3- to 1/2-inch thick rings. Separate rings carefully so they remain intact. If some small inner pieces break apart, reserve them for smaller rings or discard.

Place the sliced rings in a bowl of cold water for 10 minutes to help remove a bit of bite; drain and pat completely dry with paper towels or a clean kitchen towel. Excess moisture prevents a crisp coating.

Dry mix

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, smoked paprika and cayenne until evenly combined.

Wet mix

In a separate bowl lightly beat the egg, then whisk in the cold seltzer (or club soda) until combined. Cold liquid helps make a lighter, crispier batter.

Pour the wet mixture into the dry ingredients and whisk just until combined. A few small lumps are fine; do not overmix. The batter should be thick enough to coat the back of a spoon but still pourable. If too thick, add up to 2 tablespoons more seltzer; if too thin, add 1 tablespoon flour.

Place the panko breadcrumbs in a shallow dish or plate for a double-coating step. This will add extra crunch and help batter adhere.

Pour the neutral oil into a Dutch oven or a heavy-bottomed pot to a depth of about 2 to 3 inches (roughly 3–4 cups depending on pot size). Heat over medium-high until the oil reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small drop of batter — it should sizzle and float to the surface quickly.

Working in batches to avoid overcrowding, take a dry onion ring and dredge it lightly in a little extra flour (optional) or directly into the batter, ensuring an even coating. Let excess batter drip off for 2–3 seconds.

Transfer the battered ring to the panko breadcrumbs and press gently so the panko adheres on both sides. Shake off loose crumbs and set on a wire rack while you finish the rest of the batch. Repeat for remaining rings.

When oil is at 350°F (175°C), carefully lower 4–6 coated rings into the oil with a spider/skimmer or tongs, depending on pot size (do not overcrowd). Fry until golden brown and crisp, about 2.5–3.5 minutes per side; turn once if needed for even color.

Use a slotted spoon or spider to transfer the fried rings to a wire rack set over a baking sheet (not paper towels) to drain and stay crisp. Immediately season with fine sea salt or flaky finishing salt.

Allow oil to return to 350°F (175°C) between batches. Reheat oil as needed and continue frying remaining rings in batches.

Arrange the onion rings in a basket or serving platter. Serve hot with ranch dressing and spicy ketchup (or other preferred dips) on the side.

If not serving immediately, keep warm in a 200°F (95°C) oven on a wire rack for up to 15–20 minutes; avoid stacking to preserve crispness.