Onion Rings Recipe
Onion rings served with a chipolte mayo dip.
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.
Onion Rings
Chipotle Mayo Dip
Method
Onion Rings
- 1
Prepare onions
Peel the onions and slice into 1/2-inch (about 12 mm) rings. Separate rings and discard the small center pieces or save for another use. Pat the rings dry with paper towels to remove excess moisture.
- 2
Set up dredging stations
Place flour in a shallow bowl and set aside. In a separate shallow bowl, whisk the egg and cold sparkling water together until slightly frothy. In a third shallow bowl, place the panko breadcrumbs mixed with 1/4 tsp salt, 1/8 tsp black pepper and 1/4 tsp paprika.
- 3
Make batter
In a medium bowl, whisk together 1 1/2 cups flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. Gradually whisk in the egg-sparkling water mixture until you have a smooth, slightly thick batter that coats the back of a spoon. If too thick, add up to 2 tablespoons more cold sparkling water.
- 4
Coat the rings
Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Working in batches, dredge each onion ring first in plain flour (shake off excess), then dip into the batter allowing excess to drip back into the bowl, and finally press into the panko breadcrumbs to coat evenly.
- 5
Fry
Carefully lower battered rings into the hot oil in a single layer, avoiding overcrowding. Fry for 2.5–3.5 minutes per batch, turning once, until golden brown and crisp. Maintain oil temperature between 340–360°F (170–180°C). Use a slotted spoon to transfer rings to a wire rack set over a baking sheet or to paper towels to drain. Immediately season lightly with a pinch of salt.
- 6
Keep warm
If frying multiple batches, keep cooked rings warm in a 200°F (95°C) oven on a wire rack while you finish frying the rest so they remain crisp.
Chipotle Mayo Dip
- 7
Combine 1/2 cup mayonnaise, 1 tablespoon finely chopped chipotle peppers in adobo, 1 tablespoon lime juice, 1 teaspoon honey, 1/2 teaspoon grated garlic, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Whisk until smooth and well combined.
- 8
Taste and adjust seasoning: add more chipotle for heat, more honey for sweetness or extra lime juice for brightness. Chill the dip for at least 15 minutes to let flavors meld before serving.