Onion Rings Recipe

Prepare onions

Peel the onions and slice into 3/8" to 1/2" thick rings. Separate into individual rings and set aside. Reserve any small rings for later or discard if too small.

Soak to reduce toughness (optional)

Place the separated rings in a bowl of cold water for 10 minutes, then drain and pat dry. This reduces sharpness and helps batter adhere.

Make batter

In a mixing bowl whisk together 1.5 cups flour, 1/2 cup cornstarch, baking powder, 2 tsp kosher salt, and 1 tsp black pepper. In a separate bowl whisk the eggs until combined, then add 1 cup cold sparkling water slowly and whisk to create a smooth, slightly thick batter. Fold the wet mixture into the dry ingredients until just combined. Batter should be thick enough to coat the back of a spoon; if too thick, add up to 2 tbsp more cold water. Refrigerate the batter while preparing the breading station and oil.

Heat oil

Pour neutral frying oil into a heavy pot or deep fryer to a depth of at least 2–3 inches (about 1 L for a standard pot). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float, browning in ~45–60 seconds. Keep oil at steady temperature; adjust heat as needed.

Breading and frying

Set up three stations: dredge bowl with 3/4 cup flour seasoned with 1/2 tsp salt and 1/4 tsp pepper; egg wash bowl with 2 eggs beaten with 2 tbsp cold water; panko bowl with 2 cups panko mixed with 1 tsp smoked paprika and 1/2 tsp cayenne. Working in batches (do not overcrowd), dredge each dry onion ring in the flour, shake off excess, dip into the egg wash, then submerge into the chilled batter allowing excess to drip off before pressing into panko to coat completely. Immediately place coated rings into the preheated oil and fry 2.5–3.5 minutes per batch, turning once, until golden brown and crisp. Maintain oil at ~350°F. Use a slotted spoon to transfer rings to a wire rack set over a sheet pan lined with paper towels to drain. Keep warm in a low oven (200°F/95°C) if needed while finishing remaining rings.

Finish

Lightly salt the hot rings immediately after frying (sprinkle about 1/4 tsp kosher salt over the whole batch or to taste). Serve hot with cajun remoulade.

In a medium bowl combine 1 cup mayonnaise, 2 tbs Creole or Dijon mustard, 1 tsp hot sauce, 1 tbs lemon juice, 1 tsp Worcestershire, 1 tsp prepared horseradish, and 1 tsp minced garlic. Stir until smooth.

Add 2 tbs finely chopped green onion, 1 tbs chopped fresh parsley, 1 tsp cajun seasoning, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Mix thoroughly and taste. Adjust seasoning (hot sauce, lemon, or salt) to preference.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Bring to near-room temperature before serving alongside onion rings.

Arrange the three bowls (flour, egg wash, panko) in order near the fryer. Keep the batter chilled and the panko dry. Replace panko if it becomes oily. Work in small batches for consistent coating and fry times.

Ensure each component (flour dredge, egg wash, batter, panko) is used for every ring: dredge -> egg wash -> batter -> panko -> fry. This ensures adhesion and crispness.