Goldenⓡ Onion Ring Recipe

Prepare onions

Peel the onions and slice into 1/2-inch thick rings. Gently separate into individual rings. Place rings in a bowl and sprinkle with 1 tsp salt and 1 tsp sugar. Toss to coat and let sit 10 minutes to draw out a bit of moisture, then pat dry thoroughly with paper towels. Dry rings help the batter adhere.

Dry ingredients

In a large bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp kosher salt, and 1 tbsp granulated sugar until evenly combined.

Wet ingredients

In a separate bowl whisk 1 cup buttermilk, 1 large egg, 2 tbsp melted unsalted butter, and 1/2 tsp vanilla extract until smooth.

Make batter

Pour the wet mixture into the dry ingredients and stir gently until just combined — a few small lumps are fine. Stir in 1/4 cup ice water a tablespoon at a time if needed to reach a thick, slightly pourable donut-batter consistency (should coat the back of a spoon). Chill the batter 10 minutes in the refrigerator to develop structure; this helps create the hearty, donut-like crust.

Prepare coating

In a shallow bowl combine 1 cup panko breadcrumbs, 1/2 cup all-purpose flour (for dredging), 1/4 cup fine cornmeal (optional), 1/2 tsp salt, and 1/4 tsp black pepper. Whisk to distribute seasonings evenly.

Dredge process

Set up three stations: (A) flour for dredging, (B) chilled donut-style batter, (C) panko-cornmeal mixture. Working in batches to avoid overcrowding, lightly dust onion rings in the dredging flour, shaking off excess. Dip each floured ring into the batter, letting excess drip back into the bowl, then press into the panko mixture to coat thoroughly on both sides. Place coated rings on a wire rack and let rest 5 minutes so coating adheres.

Heat oil

Pour about 6 cups neutral frying oil into a deep, heavy pot or Dutch oven to an appropriate depth (about 2–3 inches). Heat oil to 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter: it should sizzle and rise steadily.

Fry rings

Fry the onion rings in small batches (3–5 rings at a time, depending on pot size) to avoid temperature drop. Gently lower rings into the oil and fry, turning once if needed, for 2.5–3.5 minutes until golden brown and crisp — thicker rings may take closer to 4 minutes. Maintain oil temperature between 340–360°F (170–182°C) for even cooking.

Drain

Use a slotted spoon or spider to remove rings and transfer to a paper towel–lined baking sheet or wire rack set over a sheet pan. Immediately sprinkle with 1 tsp fine sea salt or seasoned salt. Keep finished rings in a single layer; do not stack to preserve crispness.

If serving family-style, transfer to a platter and sprinkle with chopped parsley (optional). Serve hot with your choice of dipping sauces (ranch, spicy mayo, or ketchup). Leftover rings lose crispness; reheat in a 375°F (190°C) oven on a wire rack for 6–8 minutes to restore crunch.