Onion Rings (8) Recipe

Slice and separate

Peel the large yellow onion and slice into 3/4-inch thick rings. Gently separate the slices into individual rings. Use the largest intact rings for frying; set smaller pieces aside for another use or double-batter them.

Set up stations

Arrange three stations: a shallow bowl with 1/2 cup flour mixed with 1/2 teaspoon seasoned salt (for dry dredge), a medium bowl for batter, and a third shallow dish with panko breadcrumbs. Have a wire rack set over a baking sheet ready to drain fried rings.

Make dry batter mix

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

Make wet batter

In a separate small bowl whisk 1 large egg with 3 tablespoons milk until smooth. Stir the egg mixture into the dry mix. Whisk in 1/2 cup cold sparkling water a little at a time until a smooth, slightly thick but pourable batter forms. Do not over-mix; a few small lumps are fine. Batter should coat the back of a spoon.

Prepare dredges

Place the reserved 1/2 cup flour (with 1/2 tsp seasoned salt) in a shallow bowl for the first dredge. Place 1 cup panko breadcrumbs in a third shallow dish. If you prefer a finer crust, pulse panko briefly in a food processor for a few seconds.

Heat oil

Pour about 1 to 1.5 inches of vegetable oil into a heavy skillet, Dutch oven, or deep fryer—about 1 cup for a small skillet though more may be needed to reach 1 to 1.5 inches depth. Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter; it should sizzle and rise immediately but not burn.

Coat onion rings

Working in batches of 3–5 rings (do not crowd), gently toss each onion ring in the flour dredge to coat and shake off excess. Dip ring into the batter, letting excess drip back into the bowl, then immediately press into the panko breadcrumbs to fully coat. For an extra-crispy double coat: return the panko-coated ring briefly to the batter and then again to the panko.

Fry until golden

Carefully lower coated rings into hot oil using tongs or a spider. Fry 2–3 minutes per side, turning once, until deep golden brown and crisp. Maintain oil temperature between 320–350°F; reduce heat if browning too quickly. Fry remaining rings in batches, allowing oil to return to temperature between batches.

Drain and season

Use a slotted spoon or spider to transfer fried rings to the wire rack set over a baking sheet to drain. Immediately sprinkle lightly with finishing salt while still hot. If desired, garnish with chopped fresh parsley. Keep cooked rings warm in a single layer in a low oven (200°F/95°C) while finishing remaining batches.

Serve the onion rings hot with your choice of dipping sauces (ranch, spicy mayo, ketchup, or barbecue). These quantities yield about 6–8 large/premium onion rings depending on ring size and how many smaller rings are used.