Thick-cut Onion Rings Recipe

Prepare the onions

Peel the onions and slice into 1/2-inch thick rounds. Separate into individual rings and set aside. Keep only the largest, intact rings for frying; reserve smaller pieces for another use.

Make the dry mix

In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, 1 teaspoon salt, black pepper, garlic powder, and paprika until evenly combined.

Make the wet batter

In a separate bowl whisk the egg with the buttermilk until smooth. Stir in the cold sparkling water (adds lightness). Pour the wet mixture into the dry mixture and whisk until just combined — a few small lumps are fine. Batter should coat but not be runny; adjust with up to 2 tablespoons more flour or water to reach a thick but pourable consistency.

Optional panko dredge

Spread the panko breadcrumbs on a shallow plate. This step gives an extra crunchy exterior: after battering the rings, dredge them in panko before frying.

Heat the oil

Pour enough vegetable oil into a deep skillet or Dutch oven to reach about 1.5 inches depth (approximately 1 to 1.5 cups depending on pan). Heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface immediately.

Batter and fry

Working in batches (do not overcrowd), dip each onion ring into the batter, letting excess drip off, then optionally press into panko. Gently lower rings into the hot oil and fry for 2–3 minutes, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel–lined rack or plate to drain. Repeat with remaining rings and maintain oil temperature around 335–360°F (168–182°C).

Season and keep crisp

While still warm, sprinkle the fried rings with the remaining 1/2 teaspoon salt. Keep finished rings in a single layer on a wire rack in a low oven (200°F / 95°C) if needed to keep warm and crisp for up to 20 minutes before serving.

Combine the mayonnaise, sour cream (or Greek yogurt), chopped parsley, chives, tarragon, minced garlic, lemon juice, white wine vinegar, and anchovy paste (if using) in a food processor or blender. Pulse until smooth and bright green.

With the motor running, stream in the olive oil to emulsify and create a creamy texture. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting lemon, salt, or herbs to preference.

Chill the sauce for at least 15 minutes to let flavors meld. If sauce is too thick, stir in 1 to 2 teaspoons cold water to loosen to dipping consistency.