Onion Rings Recipe

Peel the onions and slice into 1/4- to 3/8-inch thick rings. Separate rings carefully and set aside. For best results, keep rings whole and stack similar sizes together so they fry evenly.

Pat the rings dry with paper towels to remove surface moisture; this helps the batter adhere and prevents excessive oil splatter.

Combine 1/2 cup flour, 1/4 tsp salt, and 1/8 tsp black pepper in a shallow bowl or plate. Toss onion rings in this dredge so each ring has a light dusting of flour; shake off excess. This gives the batter something to cling to.

Make the batter

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

Whisk in 1 egg until smooth. Gradually add 1 cup milk while whisking to avoid lumps. Stir in 1/2 cup cold sparkling water to loosen the batter; it should be the consistency of heavy cream — thick enough to coat the back of a spoon but still pourable. If using, add 1–2 ice cubes to the bowl (or use chilled milk and sparkling water) to keep the batter cold for a crisper result.

If you want an extra-crispy panko exterior, place 1 cup panko breadcrumbs in a shallow dish for coating after battering.

Let the batter rest for 5–10 minutes at room temperature (or slightly chilled) to hydrate the flour and yield a lighter texture.

Pour oil into a deep, heavy pot or deep-fryer to a depth of about 2–3 inches (about 3–4 cups depending on your pot). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately and turn golden in about 45–60 seconds.

Working in small batches (4–6 rings at a time, depending on size), dredge each floured onion ring into the batter, letting excess drip off for 2–3 seconds. If using panko, immediately press the battered ring into the panko to coat all sides, or drop the battered ring into the panko and roll gently until coated.

Carefully lower rings into the hot oil using a slotted spoon or spider, spacing them so they don't touch. Fry until deep golden brown, about 2–3 minutes per side (total 3–5 minutes) depending on thickness. Flip once if they are not turning evenly.

Remove rings with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels to drain. Season immediately with a light sprinkle of salt if desired.

Allow the oil to return to temperature between batches (oil will drop in temperature when rings are added). Continue until all rings are fried.

For best texture, keep finished rings warm in a 200°F (95°C) oven on a rack for up to 15–20 minutes while you finish frying remaining batches. Do not stack rings or they will get soggy.

While onions fry, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp hot sauce, 1 tsp lemon juice, 1/4 tsp paprika, and 1/8 tsp salt in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.