Jdd Onion Rings Recipe

Slice and separate

Peel the onions and cut off the stem ends. Slice each onion crosswise into 1/2-inch thick rings. Gently separate rings from each other, discarding any very small inner rings if desired.

Place the separated rings in a large bowl of cold water for 10 minutes to reduce sharpness and help them crisp during frying. Drain and pat very dry with paper towels—moisture will cause oil to splatter and batter to slip off.

Mix dry ingredients

In a medium bowl whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika until uniform.

Combine wet and dry

Beat the egg lightly in a separate small bowl. Add the egg to the dry mix, then slowly whisk in the cold sparkling water until the batter is smooth and thick enough to coat the back of a spoon. If batter is too thick, add up to 2 tablespoons more sparkling water. Chill batter in the refrigerator for 10 minutes—this helps create a crisper coating.

Prepare coating mix

In a shallow bowl combine panko breadcrumbs and optional cornmeal or extra cornstarch. Season the mixture lightly with 1/4 tsp kosher salt and 1/4 tsp garlic powder, mixing well.

Set up a dredging station: a tray for dry rings (if you want), the batter bowl, and the panko bowl. Pat each onion ring dry again just before coating.

Working in batches, dip each onion ring into the batter, letting excess drip off, then press into the panko mixture to coat completely. For an extra-crispy double layer, briefly return the panko-coated ring to the batter and then again into the panko.

Heat oil

Pour enough oil into a wide, heavy skillet or fryer to reach about 1 to 1 1/2 inches deep (about the quantity listed). Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter; it should sizzle and float immediately without darkening too fast.

Fry in batches so rings have room and the oil temperature stays steady. Carefully lower coated rings into the hot oil using tongs or a spider. Fry for 2 to 3 minutes per side, turning once, until golden brown and crisp. Adjust heat as needed to maintain 325–350°F (160–175°C) during frying.

Use a slotted spoon or spider to transfer cooked rings to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with remaining kosher salt, remaining garlic powder, and optional cayenne; toss gently to distribute.

Continue coating and frying remaining rings. Keep finished rings warm in a low oven (200°F / 95°C) on the wire rack while you finish other batches to maintain crispness.

While the rings fry, whisk together mayonnaise, ketchup, hot sauce, and lemon juice in a small bowl. Taste and adjust seasoning—add more hot sauce for heat or a pinch of sugar if you prefer a sweeter sauce. Refrigerate until serving.

Serve onion rings hot with the dipping sauce on the side. For best texture, consume within 15–20 minutes of frying; re-crisp in a 375°F (190°C) oven for 5–7 minutes if needed.