Onion Rings- Large Recipe

Prepare onions

Peel the onions and slice into 1/2-inch to 3/4-inch thick rings. Separate rings and set aside. Discard the inner small pieces or reserve for another use. Rinse the rings under cold water and pat thoroughly dry with paper towels — removing surface moisture helps batter adhere and reduces oil splatter.

If you prefer larger, single large rings, leave them whole; for more portions, separate into smaller rings as desired.

Make dry mix

In a medium bowl, whisk together 1.5 cups 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 evenly combined.

Combine wet ingredients

In a separate bowl, beat 1 egg lightly, then whisk in 1 cup milk and 1/4 cup buttermilk (or use 1 1/4 cups milk total if skipping buttermilk).

Form batter

Gradually whisk the wet mixture into the dry mix until smooth and free of lumps. The batter should be thick enough to coat the back of a spoon but still pourable. If too thick, add up to 2 tbsp milk; if too thin, add a tablespoon of flour. Let batter rest 5–10 minutes to hydrate.

Set up dredging station

On a tray, place 1/2 cup flour for dredging. In a shallow bowl place the prepared batter. In another shallow bowl combine 1 cup panko, 1/4 cup fine cornmeal (optional), and 1/2 tsp seasoned salt; mix and fluff with a fork.

Dredge rings

Working in batches, dust each onion ring in the dredging flour (shake off excess), dip into the batter ensuring full coating, then press into the panko mixture to fully cover. For an extra-thick crust, repeat the dip in batter and another press into panko. Place coated rings on a wire rack set over a baking sheet; let rest 5 minutes to help coating adhere.

Heat oil

Pour about 3–4 cups oil into a heavy, deep skillet or pot to a depth of about 1.5–2 inches (enough to float rings). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter: it should sizzle and rise steadily without burning.

Fry in batches

Carefully lower a few onion rings into the hot oil with a slotted spoon or spider — do not overcrowd. Fry for 2.5–3.5 minutes per batch, turning once, until golden brown and crisp. Adjust heat as necessary to maintain 325–350°F; if too hot, exterior will brown before interior cooks.

Drain

Use a slotted spoon to transfer fried rings to a wire rack set over a baking sheet or to paper towels to drain. Immediately season lightly with fine sea salt to taste while still hot. Repeat with remaining rings.

Let onion rings rest 1–2 minutes to crisp up, then serve warm with lemon wedges and dipping sauce such as ranch, ketchup, or a spicy aioli. For best texture, serve immediately; if holding briefly, keep them in a single layer in a 200°F (95°C) oven on a wire rack for up to 10–15 minutes.

Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes to re-crisp, but texture will be best freshly fried.