Onion Rings Recipe

Slice and separate

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Gently separate rings from each other and transfer to a bowl.

Optional soak to reduce sharpness and help batter stick: place rings in cold water (with ice if desired) for 10 minutes, then drain and pat very dry with paper towels. Dry rings thoroughly so batter adheres.

Mix dry batter ingredients

In a medium bowl whisk together 1 cup 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.

Add wet ingredients

In a separate bowl whisk the egg and buttermilk together. Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick enough to coat rings — if too thick, add 1-2 tablespoons of water or milk; if too thin, add a tablespoon of flour.

Prepare dredge station

Place 3/4 cup additional flour in a shallow bowl for dredging. In a second shallow bowl combine 1 cup panko, 1/4 cup fine cornmeal (if using) and 1/2 tsp seasoned salt; mix and set beside the batter bowl.

To coat: dredge each dried onion ring in the plain flour, shaking off excess; dip into the batter, letting excess drip back into the bowl; then press into the panko mixture until evenly coated. Place coated rings on a wire rack set over a baking sheet while you finish coating the rest.

Heat oil

Pour oil into a heavy, deep skillet or Dutch oven to a depth of about 1 1/2 to 2 inches (approx. 4–5 cm). Heat over medium-high until a deep-fry thermometer reads 350°F (175°C). If you don't have a thermometer, test with a small piece of batter: it should sizzle and brown in about 45–60 seconds.

Fry rings

Working in small batches (do not overcrowd), gently lower 4–6 rings into the oil using a spider or tongs. Fry until golden brown and crisp, about 2 to 3 minutes per side. Flip if needed to brown both sides evenly. Use slotted spoon or spider to transfer to a paper towel–lined tray or wire rack to drain. Immediately season lightly with kosher salt while hot.

Repeat frying with remaining rings, letting oil return to 350°F between batches. If oil darkens or starts smoking, lower heat or replace oil.

Keep finished rings warm in a 200°F (95°C) oven on a wire rack while you finish the rest, if desired.

Garnish with chopped parsley if using and serve hot with dipping sauce.

Make sauce

Whisk together 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon hot sauce, 1 teaspoon lemon juice and 1/4 teaspoon garlic powder until smooth. Taste and adjust seasoning. Chill briefly or serve immediately alongside onion rings.