Onion Rings Recipe

Slice onions

Peel the onions and trim ends. Slice into 1/4- to 1/2-inch thick rings. Separate into individual rings and set aside. For very large onions you can cut rings in half to fit the fryer or pan.

If you prefer less pungent rings, soak the separated rings in a bowl of cold water for 10 minutes, then drain and pat dry thoroughly with paper towels.

Prepare dry mix

In a medium bowl whisk together 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon paprika until fully combined.

Add wet

In a separate small bowl lightly beat 1 egg. Add the beaten egg to the dry mix, then gradually whisk in 1 cup of cold sparkling water or cold beer until smooth. The batter should be thick enough to coat but still slightly runny — adjust with up to 2 tablespoons more water if too thick. Keep batter cold by placing the bowl in a larger bowl filled with ice if frying later.

Let the batter rest 5 minutes while you prepare the dredge and heat the oil.

Set up dredging station

Place 1/2 cup flour mixed with 1/4 teaspoon kosher salt in a shallow bowl. Place the prepared batter in another bowl. Place 1 cup panko breadcrumbs in a third bowl or shallow tray.

One at a time, dredge a dry onion ring in the flour mixture, tapping off excess, then dip into the batter allowing excess to drip back into the bowl, then press into the panko so the breadcrumb sticks. Place coated rings on a wire rack set over a baking sheet. Repeat with remaining rings.

Heat oil

Pour about 3 to 4 cups of neutral oil into a heavy-bottomed pot or Dutch oven to reach roughly 2 to 3 inches deep. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and float immediately without browning too fast.

Fry in batches

Carefully add a single layer of coated onion rings (6–8 depending on pot size) and fry, turning occasionally, until golden brown and crisp, about 2 to 3 minutes per side (total 3–4 minutes). Do not overcrowd the oil or the temperature will drop.

Use a slotted spoon or spider to transfer fried rings to a wire rack set over a baking sheet or to paper towels to drain. Season immediately with fine sea salt and a light sprinkle of freshly ground black pepper.

Let oil return to 350°F between batches, then continue frying remaining rings.

If making ahead, keep cooked rings in a low oven (200°F / 95°C) on a wire rack to stay warm and crisp for up to 20–30 minutes. Serve hot with your favorite dipping sauces such as ketchup, ranch, or spicy mayo.

Discard used oil or strain and store for future frying if desired once cooled. Allow oil to cool completely before disposing or storing.