Onion Rings Recipe

Mix dry ingredients

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

Combine wet and dry

In a separate bowl lightly beat the egg, then whisk in the milk until blended. Pour the wet mixture into the dry ingredients and whisk until mostly smooth.

Slowly add the cold sparkling water to the batter and stir just until combined. The batter should be a little thicker than pancake batter but still pourable; adjust with up to 2 tablespoons more sparkling water or milk if needed. Keep chilled while preparing onions.

Prepare onions

Peel the large yellow onion and slice into 1/2-inch thick rings. Carefully separate rings and set aside. For smaller rings, keep some of the inner rings together; for larger, separate individually.

Set up dredging station

Place the fine breadcrumbs or extra flour in a shallow bowl. Place the panko breadcrumbs in a second shallow bowl. Have the chilled batter in a third bowl. Pat onion rings dry with paper towels to remove excess moisture — this helps the batter adhere.

Coat the rings

Working in batches of 6–8 rings, lightly dredge each ring in the fine breadcrumbs/flour, then dip into the chilled batter letting excess drip off, then press into the panko to fully coat. Place coated rings on a wire rack while heating oil.

Heat oil

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to reach about 2–2.5 inches depth (about 3–4 cups depending on pot). Heat oil over medium-high to 350°F (175°C). Use a thermometer to maintain temperature; if you don't have one, test with a small drop of batter — it should sizzle and rise slowly.

Fry the rings

Carefully lower 4–6 coated rings into the hot oil without overcrowding. Fry 2–3 minutes, turning once with tongs or a spider until golden brown and crisp. Remove with a slotted spoon or spider and transfer to a paper towel–lined baking sheet or wire rack. Immediately sprinkle lightly with the 1 tsp salt to season. Repeat with remaining rings, keeping oil temperature steady (adjust heat as needed).

Keep warm

If making a large batch, keep finished onion rings in a single layer on a wire rack in a 200°F (95°C) oven for up to 20–25 minutes to stay crisp. Serve promptly for best texture.

While frying, whisk together mayonnaise, ketchup, hot sauce and smoked paprika in a small bowl until smooth. Taste and adjust seasoning. Serve alongside hot onion rings.