Onion Rings Recipe

Slice and separate

Peel the onions and trim the stem ends. Slice each onion crosswise into 1/4- to 3/8-inch thick rings. Gently separate rings from each other and set aside. Discard the small inner pieces or save for another use.

If you want crisper rings, soak the separated rings in cold water for 15–20 minutes, then drain and pat dry thoroughly with paper towels.

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, and 1/2 tsp paprika until evenly combined.

Combine wet ingredients

In a separate bowl, lightly beat the egg, then whisk in 1 cup buttermilk until smooth.

Make the batter

Add the wet mixture to the dry ingredients and stir until just combined; small lumps are fine. Fold in 1/2 cup cold sparkling water a little at a time to thin the batter to a thick pancake-batter consistency. The batter should coat the back of a spoon. Keep the batter chilled in the refrigerator while you prepare the breading and oil (about 10–15 minutes).

Set up dredging stations

Arrange three shallow bowls or trays: bowl 1 with 1/2 cup flour (for dredging), bowl 2 with the prepared batter, bowl 3 with 1.5 cups panko breadcrumbs mixed with 0.25 cup fine cornmeal (if using), 1/2 tsp salt and 1/4 tsp pepper.

Dredge each onion ring first in the flour, shaking off excess; then dip into the batter, allowing excess to drip off; finally press gently into the panko mixture to coat fully. Place coated rings on a wire rack set over a baking sheet to rest for 5 minutes — this helps the coating adhere and reduces slippage in the oil.

Heat oil

Pour oil into a deep skillet or Dutch oven to a depth of about 2 inches (approximately 1 liter or enough to fry in batches). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise to the surface steadily without browning immediately.

Fry in batches

Fry the onion rings in small batches (4–6 rings at a time depending on pan size) to avoid overcrowding. Cook for 2.5–3.5 minutes, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer rings to a wire rack or paper towel-lined baking sheet to drain. Maintain oil temperature between 325–350°F (160–175°C); lower temperature will make them oily, higher will brown the exterior before the onion cooks.

Season and rest

While still hot, sprinkle the rings with 1 tsp fine salt and optional chopped parsley. Let rest 1–2 minutes to crisp further before serving.

Whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp hot sauce, 1 tsp lemon juice or vinegar, 1/4 tsp garlic powder and 1/8 tsp salt in a small bowl. Chill until ready to serve.