Onion Rings Recipe

Slice and separate

Peel the onions and slice them crosswise into 1/2-inch thick rings. Gently separate the slices into individual rings. For very large onion pieces, split a ring into two concentric rings if needed.

Place the separated rings in a bowl of cold water and let them soak for 10 minutes to remove some sharpness and help them firm up. Drain and pat rings very dry with paper towels or a clean kitchen towel. Excess surface moisture will cause oil splatter and thin batter.

Prepare dry mix

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, kosher salt, black pepper, and paprika until evenly combined.

Make wet batter

In a separate bowl whisk the egg with the milk until smooth. If you want a lighter, airier batter, add the cold soda water or beer and stir gently. Pour the wet mix into the dry ingredients and whisk just until combined — a few small lumps are fine. The batter should be thick enough to coat the back of a spoon but still pourable; adjust with up to 2 tablespoons more milk or soda water if too thick.

Optional breadcrumb double-coat

If using panko for extra crunch, spread the panko on a plate. After dipping each ring in batter, press or toss it in panko to coat evenly. For a thicker crust double-dip: dredge rings first in a little flour (optional), then batter, then panko.

Heat oil

Pour vegetable oil into a deep heavy pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge rings). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil; it should sizzle and rise steadily without browning immediately.

Dry and pre-coat rings: Make sure onion rings are dry. If you plan to double-coat with flour, toss rings in a small amount of flour (about 1/4 cup) before dipping into batter to help batter adhere.

Fry in batches: Working in small batches to avoid crowding (3–6 rings depending on pot size), dip each onion ring into the batter, letting excess drip off, then (if using) press into panko. Gently lower rings into the hot oil using a slotted spoon or spider.

Cook until golden: Fry rings for 2.5–4 minutes, turning as needed, until evenly golden brown and crisp. Thicker rings may need a little longer. Monitor oil temperature and adjust heat to keep it close to 350°F (175°C).

Drain and season: Remove rings to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with the extra salt while still hot so it sticks. Let rest a minute or two before serving to avoid very hot oil burns.

Mix sauce: In a small bowl whisk together mayonnaise, ketchup, hot sauce, lemon juice, and garlic powder until smooth. Taste and adjust seasoning (add more hot sauce or a pinch of salt if desired). Refrigerate until ready to serve.