Onion Rings Recipe

Peel the onions and cut off the stem and root ends. Slice crosswise into 1/4 to 1/2-inch thick rings. Gently separate into individual rings and place them on a tray or plate. If some rings are very small, reserve to mix with larger rings or discard.

Soak the rings in cold water for 10 minutes to help reduce sharpness and make them crisper when fried. Drain and pat thoroughly dry with paper towels. Excess surface moisture will cause oil splatter and make the batter stick poorly.

Combine 1 cup all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow bowl or rimmed plate. Toss the dried onion rings in the flour mixture to lightly coat each ring and shake off excess. The flour helps the batter adhere.

In a medium mixing 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 until evenly combined.

Beat 1 egg in a small bowl, then whisk into the dry ingredients. Add 3/4 cup cold sparkling water and, if using, 1/4 cup buttermilk. Whisk until just combined. Batter should be thick enough to coat the back of a spoon but still fluid; adjust with a tablespoon of water or flour if necessary. Keep the batter cold — place the bowl over another bowl with ice if your kitchen is warm.

Pour about 1.5 cups of neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of 1 to 1 1/2 inches. Heat the oil over medium-high heat until it registers 350–375°F (175–190°C) on a deep-fry thermometer. If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Working in small batches (4–6 rings depending on pan size), dredge each floured onion ring briefly in the batter, letting excess drip off, then carefully lower into the hot oil. Do not overcrowd the pan; maintain oil temperature between batches.

Fry the rings until golden brown and crisp, about 2–3 minutes per side (total 3–5 minutes depending on thickness). Use a slotted spoon or spider to turn if necessary and remove when evenly browned.

Transfer fried rings to a wire rack set over a baking sheet to drain and stay crisp. Immediately sprinkle with fine sea salt or flaky salt and chopped parsley if using.

Make the sauce

Whisk together 1/4 cup mayonnaise, 2 tsp ketchup, 1/2 tsp hot sauce, 1/2 tsp lemon juice, and 1/4 tsp garlic powder until smooth. Taste and adjust seasoning. Chill until ready to serve.

Serve onion rings hot and crispy with the dipping sauce alongside. For best texture, consume immediately; leftover rings can be reheated in a 400°F (200°C) oven for 5–7 minutes to re-crisp.