Onion Rings Recipe

Slice onions

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate rings gently into individual circles. If some rings remain attached, cut through to separate.

Place the rings on a tray and pat dry with paper towels to remove excess moisture. Let sit while you make the batter.

Mix dry ingredients

In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika until evenly combined.

Combine wet ingredients

In a separate small bowl, beat the egg with the milk until smooth.

Make batter

Add the egg-and-milk mixture to the dry ingredients and stir just to combine. Gradually stir in the cold sparkling water until you have a smooth, thick batter that coats the back of a spoon but is still pourable. Do not overmix; a few small lumps are fine. For an extra-light batter, keep it cold by placing the bowl over an ice bath briefly.

Heat oil

Pour the vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter—if it sizzles and rises steadily, it's ready.

Optional breadcrumb step

If using breadcrumbs/panko, spread them on a plate. Dip each onion ring into the batter to coat, then optionally dredge in breadcrumbs for extra crunch. Tap off excess breadcrumbs before frying.

Fry in batches

Working in small batches (4–6 rings at a time depending on pot size), gently lower battered rings into the hot oil. Fry until golden brown and crisp, about 2 to 3 minutes per side (total 3–5 minutes), turning if necessary. Do not overcrowd the pot — keep oil temperature between 330–360°F (165–180°C).

Drain

Use a slotted spoon or spider to remove the rings and transfer them to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Sprinkle immediately with fine salt to taste.

Serve the onion rings hot or warm with dipping sauces such as ketchup, ranch, or spicy mayo. For best texture, consume shortly after frying. Reheat in a 400°F (200°C) oven for 5–7 minutes to re-crisp if needed.