Onion Rings Recipe

Peel the onions and trim ends. Slice each onion into 1/4- to 1/2-inch thick rings. Carefully separate rings into individual loops, discarding the very small inner cores if desired.

Place the separated rings in a bowl of cold water and let sit 10 minutes to reduce bite and help crisping. Drain and pat thoroughly dry on paper towels or a clean kitchen towel.

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

Beat 1 large egg in a small bowl. Add the egg to the dry mixture, then slowly pour in about 1 cup cold sparkling water, whisking just until combined. Batter should be slightly thick but pourable; if too thick add up to 2 additional tablespoons of sparkling water. Keep the batter cold until ready to use (place bowl over another bowl with ice briefly if desired).

In a shallow dish combine 1/2 cup flour, 1/2 cup breadcrumbs or panko (if using), 1/2 tsp paprika, 1/2 tsp garlic powder and 1/2 tsp salt. Stir to mix. This dry mix helps the batter stick and adds extra crunch if using breadcrumbs.

Heat the oil

Pour about 1 cup vegetable oil into a heavy-bottomed skillet or saucepan (use enough oil to reach 1 to 1.5 inches up the side, add more oil if your pan requires it). Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise steadily.

Set up a dredge station: a plate for dry mix, bowl with batter, and a plate lined with paper towels for finished rings.

Working in small batches (3–5 rings at a time to avoid overcrowding), dredge each dry, patted onion ring first in the flour/breadcrumb mixture, shaking off excess, then dip into the cold batter, allowing excess to drip off, and carefully lower into hot oil using tongs or a slotted spoon.

Fry rings until golden brown and crisp, about 2 to 3 minutes per side. Flip once if needed so they brown evenly. Adjust heat to maintain 325–350°F (163–175°C) — too hot will burn the coating, too cool will make them greasy.

Use a slotted spoon to transfer cooked rings to the paper towel-lined plate to drain. Lightly sprinkle with 1/2 tsp finishing salt or flaky sea salt while still warm. Repeat with remaining rings in batches.

Let rest 2 minutes to crisp up, then serve immediately for best texture.

While frying, whisk together 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon hot sauce and 1 teaspoon lemon juice in a small bowl. Taste and adjust hot sauce or lemon to preference. Serve alongside onion rings.