Onion Rings Recipe

Peel the onions and trim the ends. Slice into 1/4- to 1/2-inch thick rings. Separate rings into individual circles, discarding the small center pieces or reserving for another use.

Place the separated rings in a single layer on a paper towel-lined tray. Pat them dry to remove excess moisture; moisture will hinder batter adhesion and cause oil splatter.

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 ground black pepper, and 1/2 teaspoon paprika until homogenous.

Beat the egg lightly in a small bowl. Add the egg to the dry mixture, then slowly whisk in about 3/4 cup cold sparkling water until you have a smooth, slightly thick batter that can coat the back of a spoon. The batter should be thicker than pancake batter but still pourable; adjust with a tablespoon more water or flour as needed.

Place 1/2 cup flour for dredging on a plate and, if using, 1/2 cup fine breadcrumbs or panko on a second plate. Working in batches, toss a few onion rings in the dredging flour to coat lightly, shaking off excess. This dry layer helps the batter stick.

Dip the floured rings into the batter, letting excess drip back into the bowl. For extra-crispy rings, press the battered rings into the breadcrumbs, coating both sides, then shake off excess.

Heat Oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or deep fryer until it reaches approximately 2–3 inches deep. Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter; it should sizzle and rise immediately but not burn.

Fry the onion rings in small batches (4–6 at a time depending on pot size) to avoid crowding. Gently lower battered rings into the hot oil and fry, turning once, until golden brown and crisp, about 2–3 minutes per batch.

Use a slotted spoon or spider to transfer the fried rings to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Immediately season with about 1 teaspoon kosher or sea salt, sprinkling evenly while the rings are hot so the salt adheres.

Repeat frying with remaining rings, maintaining oil temperature around 350°F. If oil temperature drops, allow it to return to temperature before next batch.

Let the onion rings rest on the rack for 1–2 minutes to crisp further, then serve hot with your choice of dipping sauces (ketchup, ranch, spicy mayo, or barbecue sauce).