Onion Rings Recipe

Slice and separate

Peel the onions and slice them crosswise into 1/3- to 1/2-inch thick rings. Gently separate rings from each other and group similar sizes together (so they fry evenly). Reserve any small pieces for a different use or for frying in a small batch.

Place the separated rings on a tray or plate and pat them dry with paper towels to remove excess moisture. This helps the batter adhere better.

Dry mix

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 (if using) until evenly combined.

Cold wet mix

In a separate bowl, lightly beat 1 large egg. Add 3/4 cup cold sparkling water over ice (add the ice cubes to the water briefly to keep it very cold, then remove the ice cubes before mixing if preferred). Whisk briefly to combine.

Make the batter

Pour the cold wet mixture into the dry mix and whisk until just combined. Batter should be slightly lumpy and thick enough to coat the back of a spoon but still runny. If it becomes too thick, add up to 2 tbsp additional cold sparkling water. Keep the batter chilled (place the bowl in a larger bowl with ice if your kitchen is warm).

Prepare dredge and optional crumbs

Place 1/2 cup all-purpose flour in a shallow dish for dredging. If using breadcrumbs/panko, place 3/4 cup in a second shallow dish. The flour will help the batter stick; breadcrumbs add extra crunch if desired.

Working in batches, dredge each onion ring lightly in flour, shake off excess, then dip fully into the chilled batter, allowing excess to drip back into the bowl. For extra-crispy rings, immediately press the battered ring into the breadcrumbs to coat, then place on a wire rack while heating oil.

Heat oil

Pour about 1–1.25 liters of neutral oil into a heavy-bottomed pot or deep fryer, filling to a safe level (leaving at least 3 inches headspace). Heat oil 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 up steadily but not burn immediately.

Fry in batches

Carefully lower a few battered rings into the hot oil without overcrowding (3–5 rings depending on pot size). Fry until golden brown and crisp, about 2.5–3.5 minutes per side — flip if needed with a slotted spoon or spider. Maintain oil temperature around 340–360°F (170–180°C); adjust heat as necessary.

Drain

Use a slotted spoon to transfer fried rings to a wire rack set over a sheet pan or to paper towels to drain. Immediately sprinkle with the finishing 1 tsp salt and optional chopped parsley while still hot so the salt adheres.

Repeat frying remaining rings, bringing oil back to temperature between batches. If using leftover batter, give it a quick stir before using.

Serve onion rings hot and crisp with lemon wedges and your choice of dip. They are best eaten immediately but can be kept warm in a 200°F (95°C) oven on a wire rack for up to 20 minutes without losing too much crispness.

If you need to reheat, bake at 400°F (200°C) on a wire rack for 6–8 minutes to re-crisp.