Onion Rings Recipe
Make Onion Rings Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Onions & Preparation
Batter
Breading Station
Frying
Finishing & Serving
Method
Onions & Preparation
- 1
Slice and separate
Peel the onions and trim root ends while keeping enough to hold each slice together. Slice each onion into 1/4-inch to 3/8-inch thick rings. Gently separate the rings into individual circles; discard the small inner pieces if desired.
- 2
Breading Station
- 3
Set up station
Arrange three shallow bowls or pans: one with 1 cup flour mixed with 1/2 tsp salt and 1/4 tsp black pepper for dredging; one with the batter (next step); and one with breadcrumbs or panko (if using) for final coating. If you prefer a single-dredge method, the breadcrumb station is optional.
Batter
- 4
Make batter
In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon sugar until combined. In a separate small bowl whisk the egg and then whisk in the cold club soda (or additional ice-cold water if preferred). Pour the wet into the dry and whisk until just combined; the batter should be thick but pourable—adjust with 1-2 tablespoons cold water or club soda if too thick. Keep the batter cold by placing the bowl over a larger bowl of ice or refrigerating briefly.
- 5
Dredge and batter
Working in batches to avoid clumping, dredge a few onion rings in the seasoned flour to coat lightly, shaking off excess. Dip the floured rings into the cold batter, letting excess drip back into the bowl. For extra crunch, immediately press the battered ring into the breadcrumbs/panko, coating completely. Place coated rings on a wire rack while you heat the oil.
Frying
- 6
Heat oil
Pour about 3 to 4 cups oil into a heavy-bottomed pot or Dutch oven to a depth of 2–3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter—it should sizzle and rise to the surface within a few seconds.
- 7
Fry in batches
Carefully lower a few battered rings into the hot oil using a slotted spoon or spider. Do not overcrowd; fry 4–6 rings at a time depending on pot size. Fry until golden brown and crisp, about 2 to 3 minutes per side (total 3–5 minutes), turning once for even color. Maintain oil temperature near 350°F; adjust heat as needed.
- 8
Drain
Using a slotted spoon, transfer fried rings to a paper towel-lined baking sheet or wire rack set over a sheet pan. Immediately season with fine salt or seasoned salt while still hot so it adheres. Repeat with remaining rings.
Finishing & Serving
- 9
Rest briefly
Let the onion rings rest 1–2 minutes to cool slightly and become crisp. They are best served hot and fresh.
- 10