Tower Rings Recipe

Prepare onions

Peel the onions and slice into 1/2- to 3/4-inch thick rings. Gently separate rings, keeping any small inner rings for another use. Place rings in a large bowl and set aside.

Make dry mix

In a wide shallow bowl or baking dish, whisk together all-purpose flour, cornstarch, baking powder, 1 teaspoon salt, black pepper, garlic powder, and paprika until evenly combined. This will help create an extra-thick crispy coating.

Make wet batter

In a separate bowl, whisk together the milk, eggs, and 1/2 cup hot water until smooth. The hot water thins the batter slightly and helps produce a crisper crust. Let the batter rest for 5 minutes; it should be slightly thick but pourable.

Prepare breadcrumb mix

Combine panko and fine dry breadcrumbs in a shallow bowl. The panko provides crunch while the fine crumbs help the coating adhere. Season the breadcrumb mix with a pinch of salt and a small sprinkle (about 1/4 tsp) of black pepper.

Dredge and double-coat

Working in batches to avoid overcrowding, first dredge onion rings in the dry flour mix, shaking off excess. Dip each ring into the wet batter, allowing excess to drip back into the bowl, then press the ring into the breadcrumb mixture to coat thoroughly. For an extra-thick coating, repeat: dip the breadcrumb-coated ring back into the wet batter briefly and press again into breadcrumbs. Place coated rings on a wire rack while you heat the oil. Keep finished rings on a tray in a single layer so they don't stick.

Heat oil

Pour vegetable oil into a deep heavy-bottomed pot or deep fryer to a depth of about 3 inches (or enough to fully submerge rings). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry rings

Fry the rings in small batches (4–6 at a time depending on pot size) so the oil temperature recovers quickly. Cook until golden brown and crisp, about 2.5–4 minutes per batch, turning once with a slotted spoon or spider if needed. Avoid overcrowding. If rings or coating brown too quickly, lower heat slightly.

Drain and season

Using a slotted spoon, remove rings to a wire rack set over a sheet pan or to paper towels to drain briefly. While still hot, sprinkle with kosher salt to taste (use the 1 tsp suggested). Keep warm in a 200°F (95°C) oven on a wire rack if making multiple batches.

Combine mayonnaise, ketchup, yellow mustard, smoked paprika, apple cider vinegar, hot sauce, honey, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Whisk until smooth and taste; adjust seasoning with more vinegar, honey, or hot sauce as desired. Chill in the refrigerator at least 15 minutes to meld flavors before serving.

Arrange the onion rings into a tower or stacked presentation on a platter for serving. Garnish with chopped parsley if desired and serve lemon wedges on the side. Place the signature dipping sauce in a small bowl alongside the tower. Serve immediately while hot and crispy.