Onion Rings Recipe

Slice and separate

Peel the onions and slice into 1/4 to 1/2-inch thick rings. Gently separate into individual rings and transfer to a large bowl.

Soak (optional for crispness)

Place the separated rings into a bowl of ice water and let soak for 15 minutes. This firms the rings and reduces sharpness. Drain and pat very dry with paper towels.

Lightly toss drained rings in 1 tablespoon flour until evenly coated. This helps the batter adhere.

Combine dry ingredients

In a large 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 uniform.

Whisk wet ingredients

In a separate bowl, lightly beat the egg. Add 1 cup cold beer and whisk to combine. Cold beer gives a light, airy batter.

Pour the beer-and-egg mixture into the dry ingredients and whisk just until combined. Batter should be slightly lumpy and thick enough to coat the back of a spoon but still runny. If too thick, add up to 2 tablespoons cold beer or ice water; if too thin, add a tablespoon of flour. Keep batter cold by placing its bowl over a larger bowl filled with ice if not using immediately.

Heat oil

Pour about 3–4 cups vegetable oil into a deep heavy pot or Dutch oven (oil should be 2–3 inches deep). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—if it sizzles and browns within ~45 seconds, the oil is ready.

Optional panko dredge

If using panko for extra crunch: place panko in a shallow dish. After dipping rings in batter (next step), you will transfer them to panko to lightly coat before frying.

Batter and fry

Working in small batches (4–6 rings depending on pot size), hold an onion ring by one side, dip it into the batter letting excess drip off briefly, then (if using) press both sides lightly into panko. Carefully lower the ring into the hot oil. Fry rings for 2–3 minutes, turning once with a slotted spoon or tongs, until golden brown and crisp. Avoid overcrowding — temperature will drop if you add too many at once.

Drain

Use a slotted spoon to transfer fried rings to a wire rack set over a baking sheet or to a plate lined with paper towels. Immediately season lightly with a pinch of salt. Maintain oil temperature between 340–360°F (170–180°C) between batches; adjust heat as needed.

Repeat frying until all rings are cooked. Keep finished rings warm in a 200°F (95°C) oven on a wire rack while finishing remaining batches for consistent crispness.

Mix sauce

Stir together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon hot sauce, 1 teaspoon lemon juice and 1/8 teaspoon salt in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until ready to serve.