Hand-battered Onion Rings Recipe

Slice and separate

Peel the onions and trim the ends. Slice into 1/2-inch thick rounds. Carefully separate rings from each other; discard cores or save for another use. Pat rings dry with paper towels to remove surface moisture.

Reserve onion rings on a baking sheet in a single layer while you prepare the batter. Keeping them dry helps batter adhere.

Make the batter

In a medium mixing bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder until combined. In a separate bowl whisk the egg, then add 1 cup cold beer (or sparkling water) and 1/4 cup buttermilk if using. Pour wet mixture into dry ingredients and whisk just until mostly smooth; small lumps are okay. The batter should be thick enough to coat but still pourable — about the consistency of heavy cream. If too thick, add up to 2 tbsp cold beer or water; if too thin, add a tablespoon of flour.

Place the batter in the refrigerator for 10–15 minutes. Cold batter hitting hot oil improves lift and crispness.

Season and prepare dredge

Stir the following into the 1/2 cup additional flour: 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/8 tsp cayenne. Spread the seasoned flour on a shallow plate for dredging.

Set the dredging station: one plate with seasoned flour, a bowl with the chilled batter, and if using, a shallow tray with 1 cup panko breadcrumbs.

If you want extra crunch, dredge rings first in the seasoned flour, then dip into the batter, then press lightly into panko breadcrumbs to coat. For a traditional hand-battered style, skip the panko and simply dredge in seasoned flour then dip in batter.

Heat the oil

Pour enough neutral oil into a deep, heavy skillet or Dutch oven so it reaches about 2 inches deep (roughly 1.25–1.5 cups for a medium pan). Heat oil over medium-high until it reaches 350–365°F (175–185°C). If you don't have a thermometer, test with a scrap of batter— it should sizzle and rise immediately without browning too fast.

Fry in batches: working quickly but not overcrowding, carefully lower battered rings into the hot oil using tongs. Fry 3–6 rings at a time depending on pan size so oil temperature recovers.

Cook for 2.5–4 minutes, turning once, until golden brown and crisp. If rings brown too fast, reduce heat slightly; if they stay pale and greasy, increase heat a little.

Use a slotted spoon or spider to transfer cooked rings to a wire rack set over a baking sheet or to paper towels. Sprinkle immediately with a little kosher salt to taste.

Allow onion rings to rest 1–2 minutes on the rack to drain and crisp. Serve warm with lemon wedges and your choice of ranch dressing or spicy aioli for dipping.

If making ahead, keep fried rings warm in a single layer on a baking sheet at 200°F (95°C) in the oven for up to 20 minutes — avoid stacking which will steam them and ruin crispness.