Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/4- to 1/2-inch thick rounds. Separate rings gently into individual circles. For very large rings, cut into halves so they fry evenly. Pat rings dry with paper towels to remove excess moisture.

Make dry mix

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

Make wet mix and batter

In a separate bowl whisk the egg with the buttermilk until smooth. Stir in the cold water. Pour the wet mixture into the dry ingredients and whisk until a thick, smooth batter forms. The batter should coat the back of a spoon; if too thick add up to 1-2 tbs cold water, if too thin add 1-2 tbs flour.

Prepare panko (optional)

If using panko for extra crunch, place panko crumbs on a shallow plate. You will first dip battered rings into panko so the breadcrumbs adhere to the wet batter.

Heat oil in a deep pot or heavy-bottomed skillet to 350°F (175°C). If you don't have a thermometer, heat until a small drop of batter sizzles and browns in about 30–40 seconds.

Working in small batches (4–6 rings at a time depending on pot size), hold each onion ring by the edge, dip it into the batter to fully coat, letting excess drip back into the bowl. If using panko, immediately press the battered ring into the panko on both sides so crumbs adhere.

Carefully lower coated rings into the hot oil, avoiding overcrowding. Fry until golden brown and crisp, about 2–3 minutes per side. Use a spider/skimmer to turn rings if needed so they brown evenly.

Remove rings to a paper towel–lined baking sheet. While still hot, sprinkle lightly with the additional kosher salt to taste.

Allow oil to return to temperature between batches (350°F) and repeat until all rings are fried. For extra crispness, keep finished rings warm on a baking sheet in a 200°F (95°C) oven while completing remaining batches.

Make sauce: in a small bowl whisk together mayonnaise, ketchup, hot sauce, lemon juice, and garlic powder until smooth. Taste and adjust seasoning; add more hot sauce for heat or more lemon for brightness. Serve chilled or at room temperature alongside hot onion rings.