Onion Rings Recipe

Peel and slice

Peel the onions and slice into 1/2-inch thick rounds. Separate the slices into individual rings and set aside. If some rings are too large, cut in half so they comfortably fit in your fryer or pan.

Dry

Pat the onion rings dry with paper towels to remove excess moisture so the batter adheres better.

Prepare dry mix

In a large 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.

Prepare wet mix and combine

In a separate bowl beat 1 large egg with 1 cup milk. Pour the wet mix into the dry mix and whisk until just combined; a few small lumps are fine. Gently stir in 1/2 cup cold sparkling water to loosen the batter to a thick but pourable consistency. If it seems too thick add up to 2 tbsp more cold water or sparkling water.

Prepare dredge and crumbs

Place 1/2 cup additional flour in a shallow dish for dusting the rings. Place 1.5 cups panko breadcrumbs in a second shallow dish.

Heat oil

Pour about 6 cups vegetable oil into a deep heavy pot or Dutch oven to reach 2–3 inches depth. Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily.

Dredge and coat

Working in batches (6–8 rings at a time), dust each ring lightly in the flour, shaking off excess. Dip the floured ring into the batter, letting extra drip off, then press into the panko breadcrumbs to coat completely. Place coated rings on a wire rack while you finish the rest. This double step (flour → batter → panko) helps the coating adhere and get crisp.

Fry

Carefully lower a few coated rings into the hot oil, taking care not to overcrowd the pot. Fry for 2.5–3.5 minutes, turning once halfway, until golden brown and crisp. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet or to paper towels to drain. Immediately season lightly with salt.

Keep warm and serve

If making multiple batches, keep finished rings warm in a 200°F (95°C) oven on a rack while you fry remaining batches. Serve hot with extra salt, pepper and your favorite dipping sauces.