Onion Rings Recipe

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate into individual rings, keeping broken pieces aside for another use (frying smaller pieces works too).

Place the separated rings in a bowl of cold water with ice cubes and soak for 10 minutes. This firms the onions and helps crisp the coating. Drain well and pat dry with paper towels before dredging.

Make the dry mix

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

Combine wet ingredients

If using egg, lightly beat it in a separate small bowl. Add the cold beer (or club soda) to the beaten egg (or directly to the dry mix if not using egg).

Whisk the wet into the dry mixture just until a thick, smooth batter forms. Batter should be thick enough to coat but still slightly runny — add an extra tablespoon of beer or club soda if too thick. Chill the batter in the refrigerator for 10 minutes while heating oil.

Set up a dredging station: a shallow bowl with 1/2 cup flour for dry dredge; the chilled batter in a second bowl; and a plate with panko or seasoned breadcrumbs (if using) in a third bowl.

Lightly toss each dried onion ring in the flour to coat — shake off excess. Dip immediately into the batter, letting excess drip back to the bowl, then press into panko or breadcrumbs if using for an extra-crispy exterior. For a single-coating classic style, skip the breadcrumb step and fry directly after battering.

Pour oil into a deep, heavy pot or a deep fryer to a depth of about 2–3 inches. Heat 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 without burning.

Fry the onion rings in small batches (4–6 rings at a time depending on size) for 2.5–3.5 minutes, turning once, until golden brown and crisp. Avoid overcrowding which lowers oil temperature and results in greasy rings.

Use a slotted spoon or spider to remove rings to a wire rack set over a baking sheet or to paper towels to drain. Immediately season lightly with sea or kosher salt and a pinch of black pepper while still hot so salt adheres.

Keep finished rings warm in a 200°F (95°C) oven on a wire rack while you fry remaining batches for best texture.

Whisk together mayonnaise, ketchup, hot sauce, lemon juice (or vinegar) and paprika in a small bowl until smooth. Taste and adjust heat or acidity as desired. Serve chilled or at room temperature alongside onion rings.