Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/4–1/2 inch thick rings. Separate into individual rings and set on a paper towel–lined tray. If rings are irregular, gently press larger inner rings into outer ones to create uniform pieces.

Pat the rings dry with paper towels to remove excess moisture. This helps the coating adhere and prevents oil splatter.

Make dry mix and wet mix

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika until evenly combined.

In a separate bowl whisk the egg and milk until combined. If using beer, add it now and whisk until smooth. The batter should be thick but pourable; it should coat a spoon and drip slowly. If it's too thick, add up to 2 tablespoons additional milk or beer; if too thin, add a tablespoon of flour.

Set up dredging station

Place the fine dry breadcrumbs or extra flour in a shallow dish for dusting. Pour the wet batter into a wide, shallow bowl. Place the panko breadcrumbs in a separate shallow bowl for final coating.

Heat oil

Pour enough vegetable oil into a deep heavy skillet or Dutch oven so there's about 1 to 1 1/2 inches depth (use more than listed if your pan requires). Heat the oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle actively and rise to the surface in about 5–7 seconds without burning.

Coat rings

Working in small batches (4–6 rings at a time), dust onion rings lightly in the fine dry breadcrumbs or flour to remove excess moisture. Dip each ring into the wet batter, allowing excess batter to drip off briefly, then press into the panko breadcrumbs to coat evenly. For a thicker crust, you can double-dip: return to the batter for a quick second dip and again into panko.

Fry

Carefully lower a few coated rings into hot oil, avoiding overcrowding. Fry until golden brown and crisp, about 2–3 minutes per side depending on thickness, turning once with tongs or a slotted spoon. Maintain oil temperature around 335–360°F (168–182°C); lower temperature yields greasy rings, higher will burn the exterior before the inside cooks.

Use a slotted spoon to transfer fried rings to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with kosher salt or flaky sea salt to taste.

Repeat coating and frying with remaining rings. Allow oil to return to temperature between batches (reheat for 1–2 minutes if needed).

Serve

Serve onion rings hot, straight from the fryer. They pair well with ketchup, ranch, spicy mayo, or your favorite dipping sauce.