Loaded Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/2-inch thick rings. Separate rings and set aside. Reserve any smaller broken rings for frying as extras.

Make batter

In a medium bowl whisk together the flour, cornstarch, baking powder, kosher salt, black pepper, and smoked paprika. In a separate small bowl whisk the egg, then add cold sparkling water (or beer). Pour wet into dry and whisk until just combined; a few small lumps are fine. Batter should be thick enough to coat but slightly runny; if too thick add up to 2 tablespoons more sparkling water.

Prep crumb station

Place panko breadcrumbs in a shallow bowl. Set a wire rack over a baking sheet lined with paper towels for draining fried rings.

Heat oil

Pour oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) — or test by dropping a small bit of batter: it should sizzle and rise immediately.

Batter and bread

Working in batches of 6–8 rings depending on pan size, dredge each onion ring in a little flour (optional to help batter stick), dip into the batter letting excess drip off, then immediately press into panko to coat. Place coated rings on a tray while heating oil.

Fry

Carefully add a few rings to the hot oil without overcrowding. Fry 2–3 minutes per side until golden brown and crisp (internal temp of oil should remain around 325–350°F). Use a slotted spoon or spider to transfer to the wire rack to drain. Repeat with remaining rings, adjusting heat as needed. Keep finished rings warm in a 200°F oven on a baking sheet if desired.

Cook bacon

While frying rings, cook bacon in a skillet over medium heat until crisp, about 8–10 minutes, turning occasionally. Transfer to paper towels to drain and cool, then chop into small pieces.

Make cheese mixture

In a small bowl combine shredded sharp cheddar and softened cream cheese. Stir until evenly combined into a spreadable mixture. Fold in half of the chopped bacon and finely slice the green onions (white and light green parts) and add most of them into the mixture, reserving some green tops for garnish.

Melt/soften (optional)

If you prefer a gooey topping, spoon the mixture into an ovenproof dish and warm at 325°F for 5–7 minutes until softened (do not overheat). Otherwise keep at room temperature for a thicker spread.

In a small bowl whisk together ranch dressing, sour cream, hot sauce, lime juice and salt until smooth. Taste and adjust heat or salt to preference. Transfer to a squeeze bottle or small piping bag for easy drizzling.

Arrange a layer of warm onion rings on a serving platter. Spoon or dollop the bacon-cheese mixture over the rings, allowing it to cascade onto several rings rather than covering completely.

Drizzle the spicy ranch over the topped rings in a zigzag pattern. Sprinkle remaining chopped bacon, reserved green onion tops, chopped chives, pickled jalapeño slices and cilantro leaves evenly over the stack.

Serve immediately while onion rings are hot and crispy. Provide extra ranch on the side for dipping.