Onion Rings Recipe

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate into individual rings and set aside. If rings are very large, cut to desired size so they sit flat in the batter.

Place the separated rings on a paper towel and pat lightly to remove excess moisture; this helps the batter adhere.

Combine 1/2 cup all-purpose flour, 1/4 tsp salt, and 1/8 tsp black pepper in a shallow bowl or plate. This will be the dredge. Lightly dust each onion ring in this flour mixture, shaking off excess. Place dredged rings on a tray.

Place panko breadcrumbs in a separate shallow bowl and set aside.

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

In a separate small bowl, beat 1 egg with 3/4 cup milk until smooth. Add the wet mixture to the dry ingredients and stir until just combined; a few small lumps are fine.

Slowly fold in 1/2 cup cold sparkling water to the batter to loosen it slightly — you want a thick but pourable batter (similar to pancake batter). If batter is too thick, add up to 2 tablespoons more cold water. Keep batter chilled until ready to fry for a slightly crisper result.

Pour neutral oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (roughly 3–4 cups). 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 amount of batter into the oil — it should sizzle and float up within a few seconds.

Working in small batches (3–5 rings at a time, depending on pot size), dip each dredged onion ring into the batter, letting excess drip off for 1–2 seconds, then immediately coat with panko breadcrumbs, pressing lightly so crumbs adhere. For a thicker crust, you can double-dip: batter, panko, quick dip back into batter, then panko again.

Carefully lower the coated rings into the hot oil. Fry, turning occasionally with tongs or a slotted spoon, until golden brown and crispy, about 2.5–3.5 minutes per batch depending on thickness.

Use a slotted spoon to transfer fried rings to a wire rack set over a sheet pan or a plate lined with paper towels to drain. Immediately season with fine sea salt while still hot.

Allow oil to return to 350°F (175°C) between batches. Continue until all rings are fried.

If desired, sprinkle the hot onion rings with chopped fresh parsley and serve with lemon wedges on the side for a bright finish.

Serve immediately with dipping sauces such as ketchup, ranch, or spicy mayo for best texture and flavor.