Onion Rings Recipe

Slice and separate

Peel the onions and slice into 1/4- to 1/2-inch rings. Separate rings gently into individual circles. For any very small inner pieces, reserve for frying as onion bits or discard.

Pat the rings dry with paper towels to remove excess moisture. This helps the batter adhere and reduces oil splatter.

In a shallow bowl or plate, whisk together 1/2 cup flour, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside. Dredge each onion ring in this flour mixture, shaking off excess; this creates a dry surface for the batter to cling to.

Make the batter

In a medium bowl, whisk together 1.5 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. In a separate bowl, lightly beat 1 large egg with 1 cup buttermilk. Combine the wet into the dry and whisk until just combined. Add 1/2 cup cold sparkling water or cold beer gradually and stir until you have a smooth, slightly thick batter. If using, stir in 1 cup panko into a shallow bowl to use for an extra crunchy coating (optional).

The batter should be thick enough to coat the back of a spoon but still fluid enough to drip slowly. Adjust consistency with a tablespoon of flour (thicken) or a splash of water/beer (thin) as needed.

Heat the oil

Pour about 3 to 4 cups of neutral oil into a heavy-bottomed pot or deep skillet to a depth of approximately 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small drop of batter: it should sizzle and brown in about 30–45 seconds.

Coat and fry

Working in small batches (4–6 rings at a time, depending on pan size), dredge the floured onion rings into the batter to fully coat, allowing excess to drip back into the bowl. For extra crunch, press the battered ring into the panko, coating both sides. Carefully lower rings into the hot oil using tongs or a slotted spoon, spacing them so they don't touch. Fry until golden brown and crisp, about 2–3 minutes per side (total 3–4 minutes per batch), turning if necessary. Monitor temperature and adjust heat to keep oil at 325–350°F (160–175°C).

Use a slotted spoon or spider to transfer the fried rings to a wire rack set over a baking sheet or to paper towels to drain. Sprinkle immediately with the finishing 1 tsp salt while still hot so it adheres.

After frying all batches, let the rings rest on the wire rack for 2–3 minutes to finish crisping. If desired, sprinkle with chopped fresh parsley for color.

Serve hot with 1/2 cup dipping sauce of your choice. Leftovers can be reheated in a 400°F (200°C) oven for 5–7 minutes to regain crispness.