Onion Rings Recipe

Prepare onions

Peel the large yellow onions and slice into 1/4- to 3/8-inch thick rings. Separate rings and set aside. Weigh or measure so you have approximately 1 lb of sliced onions (including some small rings).

Make the dry coating

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

Make the batter

In a separate bowl, beat 1 egg lightly, then whisk in 3/4 cup milk and 1/4 cup cold club soda or beer (optional) until smooth. Add the wet mixture to the dry mixture and stir just until combined; the batter should be slightly thick but still fluid enough to coat rings. If too thick, add up to 1-2 tablespoons more milk or soda.

Prepare crumb dredge

Place 1 cup panko breadcrumbs in a shallow plate. Set up a three-step assembly line: a tray for battered rings, the panko plate, and a wire rack for drained rings.

Heat oil

Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of about 2-3 inches (approximately 3-4 cups / 48 tbs listed as a guideline). 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 steadily without browning immediately.

Batter and bread

Working in small batches (about 8-10 rings at a time depending on pot size), dip onion rings into the batter to coat completely, allowing excess to drip off briefly, then transfer to panko and press lightly to adhere breadcrumbs. Shake off excess crumbs.

Fry

Carefully lower coated rings into hot oil without overcrowding. Fry until golden brown and crisp, about 2.5–3.5 minutes per side; turn once if needed. Maintain oil temperature around 350°F (175°C) — lower heat if browning too quickly, raise if frying too slowly.

Drain and season

Use a slotted spoon or spider to remove rings to a wire rack set over a sheet pan or to paper towels. Immediately sprinkle lightly with additional salt to taste. Keep finished rings warm in a low oven (200°F / 95°C) while frying remaining batches.

Serve

When all batches are done, serve onion rings hot with the chipotle dipping sauce on the side.

Combine 1/2 cup mayonnaise, 1/4 cup sour cream, 1 teaspoon minced adobo chipotle pepper, 1 teaspoon adobo sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon honey, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl.

Whisk until smooth and taste. Adjust heat or smokiness by adding more minced chipotle or adobo sauce a little at a time. If too thick, thin with up to 1 teaspoon water or lime juice.

Chill the sauce for at least 15 minutes to allow flavors to meld. Serve alongside the hot onion rings. Extra sauce available for additional charge as noted on the menu.