Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Gently separate rings and set aside. Reserve any smaller inner pieces for frying as smaller pieces.

If you want crisper rings, soak the separated rings in ice water for 20–30 minutes, then drain thoroughly and pat dry with paper towels before dredging.

In a shallow bowl or wide plate, combine 1/2 cup all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk to blend. This will help the batter adhere to the onion rings.

Make the batter

In a medium bowl whisk together 1.5 cups 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.

In a separate bowl lightly beat 1 large egg with 1 cup buttermilk until smooth. Add the wet mixture to the dry ingredients and whisk until mostly smooth; a few small lumps are fine. Add 1/2 cup cold sparkling water and gently fold to incorporate — the batter should be thick enough to coat but still pourable. If using panko for extra crunch, spread 1 cup panko in a shallow plate for final dredging.

Heat oil

Pour neutral oil into a heavy, deep skillet or Dutch oven to a depth of about 1.5–2 inches (roughly 1 liter in total for a medium pot). Heat the oil over medium-high heat until it reaches 350°F (175°C) on a kitchen thermometer. If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float up immediately and turn golden in ~45–60 seconds.

Dredge and batter: Working in batches to avoid crowding, lightly dredge each onion ring in the seasoned flour, shaking off excess. Then dip the ring into the batter to coat evenly, letting excess drip back into the bowl. If using panko, immediately press both sides of the battered ring into the panko to adhere a thin layer of crumbs.

Fry: Carefully slide 4–6 rings (depending on pot size) into the hot oil. Fry, turning occasionally with a slotted spoon or spider, until golden brown and crisp — about 1.5–3 minutes per side or 3–5 minutes total depending on thickness. Adjust heat to keep oil between 325–350°F (160–175°C); too hot will brown them before cooking through, too cool will make them greasy.

Remove with a slotted spoon and transfer to a wire rack set over a sheet pan or paper towels. Immediately season lightly with flaky salt. Continue with remaining rings, allowing oil to return to temperature between batches.

When all rings are fried, if desired, keep them warm in a 200°F (95°C) oven on a lined baking sheet while finishing remaining batches so they stay crisp.

Serve hot with lemon wedges and your choice of dipping sauce. Taste and add more finishing salt if needed.