Onion Rings Recipe
Make Onion Rings Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Onions
Batter
Breading
Frying
Finishing
Method
Onions
- 1
Peel the onions and slice into 1/4 to 1/2-inch thick rings. Separate the rings and set aside. For uniform cooking, aim for consistent thickness across all rings.
Batter
- 2
Dry mix
In a medium 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.
- 3
Wet mix and combine
In a separate bowl, beat 1 egg lightly, then whisk in 1/2 cup milk. Pour the wet mixture into the dry mix and stir until mostly smooth. Add 1/2 cup cold sparkling water a little at a time and stir until you have a slightly thick, lump-free batter that can coat a spoon (adjust with a tablespoon more water or flour if too thick or thin). Let the batter rest 5 minutes; the baking powder will activate slightly.
Breading
- 4
Place 1/2 cup flour in a shallow bowl and 1 cup breadcrumbs or panko in another shallow bowl. Dredge each onion ring first in the flour, shaking off excess, then dip into the prepared batter, letting excess drip back into the bowl, and finally press into the breadcrumbs to coat evenly. For an extra-crispy double-coating, dip breadcrumb-coated rings back into the batter briefly and again into breadcrumbs.
Frying
- 5
In a heavy-bottomed pot or deep skillet, heat about 3–4 inches of neutral oil to 350°F (175°C). If you don't have a thermometer, heat until a small bit of batter sizzles and slowly rises to the surface. Fry the onion rings in batches (do not overcrowd) for 2–3 minutes per side, or until golden brown and crisp. Use a slotted spoon or spider to turn and remove rings. Maintain oil temperature between batches by adjusting heat.
- 6
Transfer fried rings to a wire rack set over a baking sheet or paper towels to drain. Sprinkle immediately with 1 teaspoon fine salt (or to taste) and optional chopped parsley. Keep finished rings warm in a 200°F (95°C) oven while you finish remaining batches.