Onion Rings Recipe

Slice and separate

Peel the onions and trim the stem ends. Slice into 1/4- to 1/2-inch thick rings. Gently separate the rings into individual circles, removing any small rings that will fall through the fryer.

Place the rings in a bowl of cold water for 10 minutes to remove some sharpness and help them crisp when fried. Drain and pat completely dry with paper towels before coating.

Mix dry ingredients

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

Add wet ingredients

In a separate small bowl, beat 1 egg lightly. Add the egg to the dry mixture, then gradually whisk in 3/4 cup cold sparkling water until smooth. The batter should be thick enough to coat but still slightly runny—adjust with a tablespoon more water or flour as needed. Chill the batter in the refrigerator for 10 minutes while preparing coating and oil.

Set up a three-station breading line: (1) 1/2 cup flour seasoned with 1/4 tsp salt and 1/4 tsp pepper for dusting, (2) chilled batter, (3) 1 cup panko breadcrumbs spread on a plate. Pat dry onion rings should first be lightly dredged in the flour to help the batter adhere, then dipped into the batter, letting excess drip off, and finally pressed into the panko to coat evenly.

Place coated rings on a wire rack set over a sheet pan to rest for 5 minutes; this helps the coating set and prevents excess batter from falling off into the oil.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (leave at least 3 inches headspace). Heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter—if it sizzles and browns in about 45–60 seconds, the oil is ready.

Fry rings in small batches (4–6 rings depending on size) so the oil temperature remains steady. Carefully lower rings into the oil and fry for 2–3 minutes, turning once, until golden brown and crisp. Use a slotted spoon or spider to remove rings and transfer to a wire rack or paper towel-lined sheet pan to drain. If the oil temperature drops below 320°F, let it recover before the next batch.

After frying all batches, if you want extra crispness, you can re-fry the rings for 30–45 seconds at 375°F (190°C) and then drain.

While still hot, sprinkle fried onion rings with 1/2 tsp fine sea salt and chopped parsley if desired. Serve immediately with your choice of dipping sauces (ketchup, ranch, or spicy mayo).