Onion Rings Recipe

Slice and soak

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Gently separate the rings into individual circles. Place the rings in a bowl of ice water with 1 tsp salt and let soak for 10 minutes — this slightly firms the rings and reduces sharpness.

Dry

Drain the onions in a colander and pat thoroughly dry with clean kitchen towels or paper towels. Proper drying helps batter adhere and reduces oil splatter.

Make the dry mix

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

Mix wet ingredients

In a separate bowl, beat 1 egg with 3/4 cup milk (or buttermilk). If you want a lighter, crispier batter, substitute up to 1/4 cup of the milk with cold sparkling water.

Combine into batter

Make a well in the dry mix and pour in the wet mixture. Stir minimally until just combined; a few small lumps are fine. The batter should be thick enough to coat the back of a spoon but still fluid. If it’s too thick, add up to 1–2 tbsp milk; if too thin, add a little flour. If using panko for double-coating, spread panko on a plate now.

Heat oil

Pour about 1 to 1.5 cups of neutral oil into a medium, heavy skillet or pot to a depth of about 1 to 1.5 inches, or prepare a fryer. Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter: it should sizzle and rise steadily.

Coat rings

Working in small batches (to avoid crowding), dredge the dried onion rings through the batter, letting excess drip off. If using panko, after battering press each ring into the panko to coat all sides, then shake off excess. Keep rings spaced on a tray while frying.

Fry

Carefully place 4–6 rings (depending on pan size) into the hot oil. Fry for 2.5–3.5 minutes, turning once with tongs or a slotted spoon, until golden brown and crisp. Monitor oil temperature and adjust heat to maintain ~350°F. Avoid overcrowding so rings fry evenly.

Drain and season

Remove rings to a wire rack set over a baking sheet or to paper towels to drain briefly. While still hot, sprinkle lightly with salt and a little black pepper to taste. Repeat with remaining rings until all are fried.

Serve

Let rings rest 1–2 minutes to crisp, then serve immediately while hot. Offer dipping sauces like ketchup, ranch, or spicy mayo if desired.