Onion Rings Recipe

Slice onions

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate into individual rings and set aside.

Place the onion rings in a bowl with 2 cups ice water and 1 tsp salt. Soak for 10 minutes to reduce pungency and help crisping, then drain and pat very dry with paper towels. Moisture will cause oil splatter; ensure rings are dry.

Prepare dry mix

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.

Wet mix

In a separate bowl, beat 1 large egg lightly, then whisk in 3/4 cup milk and 1/2 cup cold sparkling water. Cold liquid and carbonation create a lighter batter.

Combine batter

Make a well in the dry mix and pour in the wet mixture. Stir until just combined — some small lumps are fine. The batter should be thick enough to coat rings but still drip. If too thick, add up to 2 tbsp more milk or sparkling water. If too thin, add a tablespoon of flour.

Prepare coating (optional extra crunch)

Place 1 cup panko breadcrumbs on a plate. Also spread 1/4 cup extra flour on another plate for dusting the rings before batter — this helps the batter adhere.

Heat oil

Pour about 6 cups of oil into a large, heavy pot or deep fryer, leaving several inches of headspace. Heat oil to 350°F (175°C). If you do not have a thermometer, test by dropping a bit of batter — it should sizzle and rise steadily.

Dust and batter onions: Lightly toss a small handful of dried onion rings in the extra flour to coat and shake off excess. Dip each floured ring into the batter, allowing excess to drip off a moment, then optionally press both sides into panko for an extra-crisp exterior.

Fry in batches: Carefully place battered rings into the hot oil in a single layer without overcrowding (about 6–8 rings depending on pot size). Fry for 2.5–3.5 minutes, turning once, until golden brown and crisp. Maintain oil temperature around 350°F; lower slightly if browning too fast.

Drain and season: Use a slotted spoon or spider to remove rings to a wire rack set over a baking sheet or paper towels. Immediately season lightly with a pinch of salt. Allow oil to return to temperature between batches and repeat until all rings are fried.

Keep warm (optional): Place finished rings in a 200°F (95°C) oven on a rack to stay warm and crisp while finishing remaining batches.

Whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp hot sauce, 1 tsp lemon juice, 1/4 tsp garlic powder and 1/8 tsp salt in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.

Serve onion rings hot and crisp with the prepared dipping sauce or ketchup. Best enjoyed immediately.