Onion Rings Recipe

Slice and separate

Peel the onions and slice them into 1/4- to 1/2-inch thick rings. Gently separate rings and set aside. Reserve any smaller inner rings to snack on or use in another dish.

To remove excess moisture and help batter adhere, place the separated rings in a single layer on paper towels or a clean kitchen towel and blot both sides gently.

Mix dry ingredients

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika until combined.

Add wet ingredients

In a separate small bowl, lightly beat the egg. Add the egg to the dry mixture, then slowly whisk in 1 cup cold sparkling water (or cold beer) until the batter is smooth and slightly thick but still fluid enough to coat rings. Do not overmix; a few small lumps are fine. Keep the batter cold by placing the bowl over another bowl with ice or chilling briefly if your kitchen is warm.

Prepare dredging stations

Place 1/2 cup additional flour mixed with 1/2 tsp seasoned salt on a shallow plate. Place the prepared batter in a wide, shallow bowl. Place 1 cup panko breadcrumbs in a third shallow plate.

Working in small batches, dredge each onion ring first in the flour, shaking off excess, then dip into the batter to coat completely, allowing excess batter to drip off briefly, and finally press into the panko breadcrumbs to adhere a light crumb layer. For an extra-crispy double layer, you can repeat the batter and panko step once more.

Place coated rings on a wire rack set over a baking sheet and let rest for 5–10 minutes to help the coating set; this reduces loss of coating during frying.

Heat oil

Pour oil into a wide, heavy-bottomed pot or deep skillet to a depth of about 2 inches (about 1 to 2 cups depending on pan size). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of batter — it should sizzle and rise to the surface within a few seconds.

Fry the onion rings in small batches (do not overcrowd) for 2–3 minutes per side, or until golden brown and crisp. Use a slotted spoon or spider to turn rings gently and remove to a wire rack or paper towel-lined tray to drain. Maintain oil temperature between 330–360°F; allow oil to return to temperature between batches.

If you want extra-crisp rings, fry a second time very briefly (30–45 seconds) after the rings have cooled slightly.

While still warm, sprinkle the onion rings lightly with flaky sea salt and scatter chopped parsley over them if using. Serve immediately with your choice of dipping sauces (ketchup, ranch, spicy mayo, or aioli).