Basket Of Onion Rings Recipe

Slice and separate

Peel the large yellow onions and trim the ends. Slice into 1/4 inch to 3/8 inch (6–10 mm) rings. Separate the rings gently into individual circles, discarding the very small inner pieces or saving them to chop for another use.

Keep the rings in a single layer on a tray and refrigerate for 15–20 minutes while preparing the batter; this firms them slightly and helps batter adhere.

In a shallow dish or wide plate combine 0.75 cups all-purpose flour, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well. This will be used to lightly dredge each onion ring before battering to help the batter cling.

Whisk together 1.5 cups all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 0.5 tsp black pepper and 0.5 tsp paprika in a medium bowl until uniform.

In a separate bowl, beat 1 large egg lightly, then whisk in 1 cup buttermilk until smooth. Slowly combine the wet into the dry mixture, stirring until mostly combined and a few small lumps remain. Add 1/2 cup cold sparkling water and gently fold to loosen the batter. The batter should be thick enough to coat but still pourable. If using panko for extra crunch, spread 1 cup panko on a plate beside the dredge flour.

Keep the batter chilled in the refrigerator until ready to fry; cold batter results in a lighter, crisper coating.

Use a deep, heavy-bottomed pot or Dutch oven and add enough oil to reach about 2–3 inches depth (about 1.5 cups for a small pot; add more if needed). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and float up steadily.

Set up a dredge-and-dry station: seasoned flour, chilled batter, and panko (if using). Working in small batches to avoid overcrowding (3–5 rings at a time depending on pot size), first dust each onion ring in the seasoned flour, shaking off excess. Then dip into the chilled batter, letting excess drip back into the bowl. For a panko exterior, immediately press the battered ring into the panko plate to coat evenly.

Carefully lower coated rings into the hot oil using tongs or a slotted spoon. Fry until golden brown and crisp, about 2.5–3.5 minutes per batch, turning gently as needed for even color. Maintain oil temperature around 350°F; if temperature drops, let oil recover between batches.

Use a slotted spoon to transfer fried rings to a wire rack set over a baking sheet (not paper towels — the rack keeps them crisp). Season immediately with fine sea salt or flaky salt to taste.

Repeat until all rings are fried, keeping finished rings warm in a low oven (200°F / 95°C) if needed for serving.

Arrange onion rings in a basket or on a platter lined with parchment. Serve with lemon wedges and your preferred dipping sauce (about 1/2 cup ketchup or sauce). Offer additional salt at the table.

Best enjoyed immediately while hot and crispy.