Onion Rings Recipe

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate rings gently into individual pieces and set aside. If some rings are very small, you can tuck them into larger ones or reserve for another use.

Place the sliced rings on a tray or plate lined with paper towels to dry slightly while you prepare the batter and coating. Pat the surface gently to remove excess moisture; this helps batter adhere.

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp sugar until homogenous.

In a separate small bowl beat the egg lightly. Add the cold sparkling water (or cold beer) to the beaten egg and stir to combine.

Make a well in the dry ingredients and pour in the liquid mixture. Whisk briefly until just combined. The batter should be thick enough to coat but still slightly runny; add a tablespoon more cold water if necessary. Do not overmix — a few small lumps are fine. Keep the batter chilled (place bowl over ice bath or in refrigerator) until ready to use to keep it bubbly and light.

In a shallow dish combine 1/2 cup flour (for dredging), 1 cup breadcrumbs, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika (if using). Mix to combine.

Set up a dredging station with three shallow bowls or plates: (1) the 1/2 cup flour for dredging, (2) the chilled batter, (3) the breadcrumb mixture. Working in batches, dredge onion rings first in the flour, shaking off excess; then dip into the batter, letting excess drip back into the bowl; finally press gently into the breadcrumbs to coat evenly. Place coated rings on a sheet pan lined with parchment or a tray while you heat the oil. If you prefer a thicker, crunchier crust, double-dip: after the first breadcrumb coat, dip back into batter and again into breadcrumbs.

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to float rings) and heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise slowly without browning immediately.

Fry the coated onion rings in small batches (4–6 rings at a time, depending on pot size) to avoid lowering oil temperature and sticking. Fry until golden brown and crisp, about 2.5–3.5 minutes per batch, turning if necessary. Use a slotted spoon or spider to transfer rings and drain well.

Transfer fried rings to a wire rack set over a sheet pan or to paper towels. While still hot, sprinkle with a little finishing salt (about 1 tsp divided) to taste.

Allow rings to rest 1–2 minutes to crisp further, then serve immediately with ketchup, ranch, or spicy mayo on the side.