Onion Rings Recipe

Prepare onions

Peel the onions and cut off the stem ends. Slice into 1/4- to 1/2-inch thick rounds. Gently separate into rings, discard the small inner rings if desired. Place rings in a bowl and set aside.

Optional step to reduce sogginess and improve crispness: soak the separated rings in ice water for 15–20 minutes, then drain and pat completely dry with paper towels.

Mix dry ingredients

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

Add wet ingredients

In a separate small bowl, beat 1 large egg lightly. Add the egg to the dry mixture, then pour in 3/4 cup cold sparkling water (or cold beer) gradually while whisking until you have a smooth, slightly thick batter that coats the back of a spoon. The batter should be thick but still pourable; if it's too thick, add cold water 1 tbsp at a time. Keep the batter cold by placing the bowl over another bowl with ice or briefly chilling in the fridge while you set up the breading station.

Set up stations

Place the 1/2 cup flour for dredging in a shallow bowl. In a second shallow bowl, place the prepared batter. In a third shallow bowl, combine 1 cup breadcrumbs (or panko) with 1/4 tsp salt and 1/4 tsp black pepper and mix.

Dredge each dry onion ring lightly in the flour, shaking off excess. Dip the floured ring into the batter, letting excess drip back into the bowl. Then press the battered ring into the breadcrumbs to coat evenly, pressing gently so crumbs adhere. Place coated rings on a wire rack set over a baking sheet; arrange in a single layer so they do not touch. Repeat with remaining rings.

Heat oil

Pour about 3 cups oil into a heavy-bottomed pot or Dutch oven to a depth of 2–3 inches. Heat over medium-high until the oil reaches 350°F (175°C) on a candy/deep-fry thermometer. If you don't have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 45–60 seconds.

Fry rings

Work in small batches (3–5 rings at a time depending on pot size) to avoid crowding. Gently lower the coated rings into the hot oil using a slotted spoon or spider. Fry until golden brown and crisp, about 2–3 minutes per side, turning once if needed. Use a slotted spoon to transfer the cooked rings to a wire rack set over a baking sheet or to paper towels for a minute to drain.

Maintain oil temperature between 325–350°F (160–175°C). If temperature drops, wait for it to recover before adding the next batch. If it gets too hot, reduce heat to avoid burning.

While still hot, sprinkle the fried onion rings with 1 tsp kosher or flaky sea salt and, if using, 1 tbsp finely chopped fresh parsley.

Serve immediately with your choice of dipping sauces (ketchup, ranch, spicy mayo) for best crispness. If holding briefly, keep rings in a single layer in a 200°F (95°C) oven on a wire rack to stay warm and crisp for up to 20 minutes.