Side Onion Rings Recipe
Make Side Onion Rings Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Onion Rings
Finishing & Serving
Method
Onion Rings
Prepare onions
Peel the onion and slice into 1/2-inch (about 1.3 cm) thick rings. Separate the rings and discard the core pieces that don't form full rings. If using buttermilk soak (optional), place the rings in a bowl, pour the 1/2 cup buttermilk mixed with 1 tsp hot sauce over them, cover and refrigerate for 20–30 minutes; drain briefly before battering.
Make dry mix
In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika until evenly combined.
Prepare wet batter
In a separate bowl, lightly beat 1 large egg, then whisk in 1 cup cold sparkling water until mostly smooth. Combine the wet mixture with the dry mix and stir just until you have a slightly lumpy, thick batter that will cling to the onion rings. Do not overmix; chill briefly (5–10 minutes) if batter seems warm.
Place 1 cup panko breadcrumbs in a shallow dish. Set up a dredging station: onion rings, batter bowl, then panko dish. This order ensures even coating and crispness.
Heat oil
Pour about 3 inches (7–8 cm) of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil 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 rise steadily without burning immediately.
Working in small batches (4–6 rings at a time depending on pot size), dip each onion ring into the batter, letting excess drip back into the bowl, then press into panko breadcrumbs on both sides to coat. For an extra-thick coating, double-dip: after panko, return briefly to batter and then again to panko.
Fry
Carefully lower battered rings into the hot oil without overcrowding. Fry until golden brown, about 2–3 minutes per side (total 3–5 minutes depending on ring size), turning once with a slotted spoon or spider. Maintain oil temperature around 350°F (175°C) — lower heat slightly if browning too fast, raise if rings absorb oil and look pale.
Drain and season
Use a slotted spoon to transfer fried rings to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with fine salt to taste so seasoning adheres.
Keep warm (optional)
If frying multiple batches, keep finished rings in a single layer on the wire rack in a 200°F (95°C) oven to stay warm and crisp while you finish remaining batches. Do not stack rings or they will steam and lose crispness.