Onion Rings Recipe

Slice onions

Peel the onions and slice into 1/4- to 3/8-inch thick rings. Separate into individual rings and set on a wire rack or paper towels to dry for 10 minutes; pat off excess moisture.

Prepare dry mix

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

Make batter

In a separate small bowl beat 1 large egg lightly. Add the egg to the dry mix, then slowly whisk in 3/4 cup cold sparkling water until a smooth, slightly thick batter forms (similar to heavy cream). Do not overmix; a few small lumps are fine. Keep batter cold until ready to use.

Prep dredge and crumbs

Spread 1/2 cup flour (for dredging) mixed with the optional 1/4 cup cornmeal on a shallow plate. Place 1 cup panko breadcrumbs on a second plate. If you prefer single-dipped battered rings, you can skip the panko step.

Dredge and double-coat (optional)

For a double-crisp result: lightly dredge each onion ring in the flour/cornmeal mixture, shake off excess, dip into the batter to fully coat, then press into panko breadcrumbs to adhere. For a lighter beer-batter-style ring simply dip onion rings into batter and transfer to the fryer.

Heat oil

Pour enough oil into a heavy-bottomed pot or deep fryer to give 2–3 inches depth (about 1 cup if using a small pot as a guide; adjust as needed). Heat 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 rise immediately.

Fry in batches

Working in small batches to avoid crowding, gently lower onion rings into the hot oil using tongs or a slotted spoon. Fry until golden brown and crisp, about 2–3 minutes per side (total 3–4 minutes), flipping if needed. If rings are double-coated with panko they may take an extra 30–60 seconds. Maintain oil temperature around 325–350°F; reduce heat slightly if it browns too fast.

Drain and season

Remove rings with a slotted spoon to a wire rack set over a baking sheet or to paper towels to drain. While still hot, sprinkle with the additional 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper to taste.

Serve

Serve immediately while hot and crisp with the optional dipping sauce or your favorite condiments.

Whisk together 1/4 cup mayonnaise, 2 tbs ketchup, 1 tsp hot sauce and 1 tsp lemon juice until smooth. Taste and adjust seasoning; refrigerate until ready to serve.