Onion Rings Recipe

Slice and separate

Peel the onions and cut off root and tip ends. Slice into 1/4 to 1/2-inch thick rings. Gently separate the slices into individual rings. Reserve any broken pieces for smaller rings.

Pat the rings dry with paper towels to remove surface moisture—this helps the batter adhere and reduces oil splatter.

Prepare dry mix

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika until evenly combined.

Make wet batter

In a separate bowl beat 1 egg, then whisk in 3/4 cup milk until smooth. Stir in 1/2 cup cold sparkling water (or beer) to lighten the batter. Pour the wet mixture into the dry mixture and whisk until mostly smooth; a few small lumps are fine. Batter should be thick enough to coat the back of a spoon but still runny—adjust with a little more milk or water if too thick.

Prepare dredge and coating

Place 1/2 cup extra flour in a shallow bowl for dredging. Place 1 cup panko breadcrumbs in a separate shallow bowl for a crunchy exterior. If you prefer a simpler breading, you can use more flour instead of panko.

Working in small batches, dredge each onion ring in the 1/2 cup flour, shaking off excess. This light coating helps the batter adhere.

Dip the floured ring into the batter, allowing excess batter to drip back into the bowl. For extra crunch, immediately press the battered ring into the panko breadcrumbs to coat, or you may skip panko for a classic tempura-like finish.

Place the breaded rings on a wire rack set over a baking sheet while you finish coating the rest. Do not stack rings on top of each other.

Heat oil

Pour about 3–4 inches of oil into a heavy-bottomed pot or deep fry thermometer-equipped fryer. Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—if it sizzles and rises steadily, the oil is ready.

Fry in batches (6–8 rings at a time depending on pot size) so oil temperature remains steady. Gently lower rings into the hot oil using tongs or a spider/skimmer. Fry until golden brown and crisp, about 2–3 minutes per side. Flip if needed to brown evenly.

Use a slotted spoon or spider to remove rings and transfer to a wire rack set over a baking sheet, or paper towels for the first minute, to drain. Immediately sprinkle with finishing salt to taste.

Allow oil to return to 350°F (175°C) between batches. Continue until all rings are fried. For extra crispness, you can re-fry briefly (30–45 seconds) the whole batch at the end.

Whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon hot sauce, and 1 teaspoon lemon juice in a small bowl. Adjust seasoning to taste and serve chilled alongside hot onion rings.

Serve onion rings hot and crispy. They are best eaten within 10–15 minutes of frying. Leftovers may be reheated in a 400°F (200°C) oven for 5–7 minutes to re-crisp.