Onion Rings Recipe
Make Onion Rings Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Batter and Coating
Seasoning & Frying
Method
Batter and Coating
- 1
- 2
Make the dry mix (batter)
In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika and 1/4 teaspoon cayenne (if using) until evenly combined.
- 3
Wet ingredients
In a separate bowl whisk the egg with 3 tablespoons milk. If using beer or sparkling water, keep it very cold in the fridge until ready to add.
- 4
Combine batter
Make a well in the dry mix and pour in the egg mixture. Stir to combine; mixture will be thick. Gradually add up to 1/2 cup cold sparkling water or beer, a few tablespoons at a time, until batter reaches a thick but pourable consistency that will coat the back of a spoon. Do not overmix; a few small lumps are fine. If batter becomes too thin, add a tablespoon of flour to thicken.
- 5
Prep dredge and crumbs
Place 1/2 cup flour in a shallow dish for dredging. Spread 1 cup breadcrumbs or panko on a separate plate. This three-step system (dredge -> batter -> crumbs) gives a crisp coating.
Frying & Finishing
- 6
Heat oil
Pour enough oil into a deep skillet or Dutch oven so it reaches about 1 to 1 1/2 inches up the side (roughly 1 to 2 cups depending on pan). Heat oil over medium-high heat 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 to the surface steadily.
- 7
Coat the rings
Working in batches (do not overcrowd), lightly toss onion rings in the 1/2 cup flour to coat and shake off excess. Dip each ring into the batter, letting excess drip off, then press into the breadcrumbs/panko to fully coat. Place coated rings on a parchment-lined tray while you finish coating the rest.
- 8
- 9
Drain and season
Use a slotted spoon or spider to remove rings and transfer to a paper towel-lined baking sheet. Immediately sprinkle lightly with the reserved 1 teaspoon salt (adjust to taste) while still hot so the salt sticks.
- 10
Keep warm and serve
If frying multiple batches, keep finished rings warm on a baking sheet in a single layer in a 200°F (95°C) oven while you finish frying the rest. Serve hot with your favorite dipping sauces (ketchup, ranch, spicy mayo) and lemon wedges if desired.