Onion Rings Recipe
a shareable basket of crispy onion rings with ranch dressing
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Ingredients
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Onion Rings
Ranch Dressing
Method
Onion Rings
- 1
Prepare onions
Peel the onions and slice into 1/4- to 1/3-inch thick rings. Separate into individual rings and set aside. Pat rings dry with paper towels to remove excess moisture.
- 2
Make dry and wet batters
In a large bowl whisk together the flour, cornstarch, baking powder, kosher salt, black pepper, and paprika. In a separate bowl whisk the egg with 1 cup buttermilk until blended. Stir in the cold club soda (or cold beer) to the wet mixture — batter should be thick but pourable; adjust with a tablespoon of additional buttermilk if too thick.
- 3
Heat oil
Pour vegetable oil into a deep heavy pot or deep fryer to a depth of about 2–3 inches (enough to fully float the rings). Heat oil to 350°F (175°C). Use a thermometer for accuracy. If you don’t have one, test by dropping a 1/2 teaspoon of batter: it should sizzle and rise steadily.
- 4
Optional dredge
For an extra-crispy coating, dredge each onion ring first in a thin layer of the dry flour mixture (shake off excess), then dip into the wet batter, and if using panko, immediately press both sides into panko breadcrumbs to coat. If not using panko, simply dip in batter and shake off excess.
- 5
Fry in batches
Carefully lower a few rings at a time into the hot oil using a spider or slotted spoon — avoid overcrowding. Fry until deep golden brown and crisp, about 2.5–3.5 minutes, flipping once if needed. Maintain oil temperature at 340–360°F (170–180°C).
- 6
Drain and season
Remove rings to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with a pinch of kosher salt while hot. Repeat with remaining rings.
- 7
Keep warm (optional)
If making multiple batches, keep finished rings warm and crisp by placing them in a single layer on a baking sheet in a 200°F (95°C) oven while frying remaining batches.
Ranch Dressing
- 8
In a small bowl combine the mayonnaise, sour cream, 1/4 cup buttermilk, chopped chives, chopped parsley, dried dill, garlic powder, onion powder, lemon juice, salt, and black pepper. Whisk until smooth. Taste and adjust seasoning — thin with a teaspoon or two more buttermilk if you prefer a thinner dipping consistency.
- 9
Cover and chill in the refrigerator for at least 15 minutes to let flavors meld. Serve chilled alongside hot onion rings.