Onion Rings Recipe

Slice and separate

Peel the onions and slice them into 1/4- to 1/2-inch (6–12 mm) rings. Gently separate the rings and set aside. If some rings break into half-moons, keep them for smaller rings.

To reduce sharpness and help batter stick, place the separated rings in a bowl of cold water for 10 minutes, then drain and pat thoroughly dry with paper towels.

Mix dry ingredients

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

Combine wet ingredients

In a separate bowl lightly beat 1 egg, then whisk in 3 tablespoons buttermilk (or milk plus 1 tbsp lemon juice).

Make batter

Pour the wet mixture into the dry ingredients and begin stirring. Slowly add 1 cup cold sparkling water while whisking until a smooth, slightly thick batter forms. Batter should coat the back of a spoon but still be pourable; adjust with a little more water or flour if needed. Chill the batter in the refrigerator for 10 minutes while you prepare breading and oil.

Set up a breading station: a shallow bowl with 1 tablespoon flour (seasoned with 1 tsp salt and 1/2 tsp pepper), the chilled batter in a second bowl, and 1 cup panko breadcrumbs in a third shallow dish.

One at a time, dredge each dried onion ring in the flour (shake off excess), dip into the batter ensuring full coating, then press into the panko to coat completely. Place breaded rings on a wire rack set over a sheet pan. Repeat until all rings are coated.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or Dutch oven (enough to give 2–3 inches depth). Heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Fry in batches

Working in small batches (4–6 rings at a time, depending on pot size), gently lower breaded rings into the hot oil using tongs or a spider. Fry until golden brown and crisp, about 2–3 minutes per side (total 3–5 minutes) depending on thickness. Turn once for even color.

Use a slotted spoon or spider to transfer cooked rings to a wire rack set over a sheet pan lined with paper towels to drain any excess oil. Sprinkle lightly with fine sea salt while still hot. Repeat with remaining rings, letting oil return to 350°F between batches.

Serve onion rings hot with lemon wedges and your favorite dipping sauces (ketchup, ranch, spicy mayo). If resting before serving, reheat briefly in a 375°F (190°C) oven for 3–5 minutes to crisp.