Colossal Onion Rings Recipe

Prepare the onion

Peel the large sweet onion and slice into 1/2- to 3/4-inch thick rounds. Separate rings, keeping the largest intact. If any rings are halves or thin, reserve for snacking or discard — you want uniformly thick, robust rings for a 'colossal' result.

Set up dredging stations

Place the flour and cornstarch in a shallow bowl and whisk together with baking powder, 1 tsp salt, 1/2 tsp black pepper, smoked paprika, and garlic powder. In a second bowl whisk the buttermilk with the egg until combined; then stir in the cold sparkling water (this lightens the batter). Put the panko breadcrumbs in a third shallow tray; season the panko with the optional cayenne if using and a pinch of salt.

Coat the rings (double-dip for extra crispness)

Toss onion rings in the seasoned flour mixture to coat lightly, shaking off excess. Dip each ring into the buttermilk-sparkling water batter, letting excess drip back into the bowl, then press into the panko breadcrumbs to coat thoroughly. For an extra thick crust, repeat the batter then panko step once more (flour step first if rings look too wet). Place coated rings on a wire rack while you heat the oil.

Heat the oil

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches (approximately 1 cup will start the column; add more if needed to reach depth). Heat oil over medium-high until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a few breadcrumbs into the oil — they should sizzle and brown steadily but not burn immediately.

Fry in batches

Working in small batches (2–3 large rings at a time depending on pan size), gently lower rings into the hot oil with tongs. Fry until golden brown and crisp, about 2.5–4 minutes per side, turning once with tongs to brown evenly. Monitor oil temperature and adjust heat to keep it near 325–350°F (160–175°C). Do not overcrowd the pan or the crust will get soggy.

Drain and season

Remove rings to a wire rack set over a tray or to paper towels. Immediately sprinkle with the remaining 1/2 tsp salt while hot so it adheres. Let rings rest 1–2 minutes so excess oil drains and crust firms.

Serve

Arrange colossal onion rings on a platter and serve hot with bowls of buttermilk ranch dressing for dipping.

Combine mayonnaise, buttermilk, and sour cream in a bowl or jar. Whisk until smooth and slightly thickened. Stir in the minced garlic, lemon juice, chopped chives, parsley, and dill. Season with 1/2 tsp salt and 1/4 tsp black pepper; taste and adjust as needed.

For best flavor, refrigerate the dressing for at least 15–30 minutes to let the herbs meld. If the dressing is too thick, stir in up to 1–2 tbsp additional buttermilk to reach desired dipping consistency.

Keep refrigerated until ready to serve. Bring to cool room temperature for 5–10 minutes before serving if desired, then serve alongside hot onion rings.