Onion Rings Recipe

Slice and soak

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate rings and place them in a bowl of ice water for 10 minutes to crisp and reduce strong onion flavor. Drain and pat dry thoroughly on paper towels; excess moisture will cause oil splatter.

In a shallow bowl or wide plate, whisk together 1 cup all-purpose flour, cornstarch, cornmeal (if using), kosher salt, black pepper, paprika, and garlic powder until evenly combined. This dry mix will help the batter adhere and add crunch.

Place the dry coating near your work surface for dredging. Toss the dried onion rings in the dry mix, coating lightly and shaking off excess. This step creates a dry surface so the wet batter clings.

In a medium bowl, whisk together 1 cup all-purpose flour, baking powder, and 1/2 tsp salt. Add the beaten egg and slowly pour in cold beer (or sparkling water) while whisking to make a smooth, slightly thick batter—consistency should coat the back of a spoon. Do not overmix; a few small lumps are fine. Keep the batter cold in the refrigerator until ready to use.

Heat the oil in a large heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature. There should be about 2–3 inches of oil to allow rings to float freely.

Working in small batches (4–6 rings depending on pot size), dredge each pre-coated onion ring briefly in the dry flour mixture again, then dip into the cold beer batter, allowing excess to drip back into the bowl. Gently lower the battered ring into the hot oil with a slotted spoon or tongs to avoid splashing.

Fry the rings for about 2–3 minutes per batch until the batter is set and pale golden. Remove with a slotted spoon onto a wire rack set over a baking sheet to drain. This first fry cooks the interior without over-browning. Maintain oil temperature between 330–350°F (165–175°C).

After frying all rings once, increase oil temperature to 375°F (190°C) for the second fry. Fry in small batches for another 45–90 seconds, or until deep golden brown and crisp. This double-fry yields a light, crunchy crust.

Drain on a wire rack or paper towels and immediately sprinkle with 1/2 tsp flaky or fine salt while still hot. Serve hot with lemon wedges and dipping sauce alongside.

Safety and tips: Do not overcrowd the pot; overcrowding lowers oil temperature. Keep batter cold and oil hot for best results. If batter thickens while waiting, whisk in a tablespoon of cold beer or water to loosen.