Onion Rings Recipe

Slice and separate

Peel the onions and slice them into 1/4- to 1/2-inch thick rings. Gently separate rings from each other and group them by size (large and medium) so cooking times are consistent.

If you prefer milder rings, place the separated onion rings in a bowl of cold water for 10 minutes, then drain and pat dry with paper towels.

Dry mix

In a medium bowl, whisk together the all-purpose flour (1.5 cups), cornstarch (1/4 cup), baking powder (1 tsp), salt (1 tsp), black pepper (1/2 tsp), and paprika (1/2 tsp) until evenly combined.

Wet mix

In a separate bowl, beat the egg lightly, then whisk in the buttermilk (1 cup). If using, add 1/2 cup cold sparkling water or beer to make a lighter, crispier batter. If batter seems too thick after combining, whisk in up to 2 tablespoons milk to reach a thick but pourable consistency (like pancake batter).

Combine

Pour the wet mix into the dry mix and whisk until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5–10 minutes to hydrate the flour and develop a light texture.

Set up a dredging station: a shallow bowl with 1/2 cup fine breadcrumbs or extra flour for a first coat (this helps batter adhere), the batter bowl, and a shallow dish with 1 cup panko breadcrumbs if using for extra crunch.

Lightly dust each onion ring in the fine breadcrumbs or flour, shaking off excess. Dip the ring into the batter, letting excess drip back into the bowl, then press the battered ring into the panko breadcrumbs if using. Place coated rings on a wire rack while you heat the oil. For an un-breaded battered onion ring, skip the panko step and transfer directly to the rack.

Heat oil

Pour enough vegetable oil into a heavy-bottomed pot or deep fryer so rings can float (about 4–6 cups depending on pot size). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Fry in batches

Working in batches to avoid crowding, carefully lower a few onion rings into the hot oil using a slotted spoon or spider. Fry until golden brown and crisp, about 2–3 minutes per side (total 3–5 minutes depending on ring thickness). Adjust heat to maintain 350°F; too hot will brown quickly but leave raw interior, too cool makes greasy rings.

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 kosher salt (about 1 tsp spread across the whole batch) while still hot so it adheres. Let rest 1–2 minutes before serving to crisp up fully.

While onions fry, whisk together mayonnaise (1/2 cup), ketchup (2 tbsp), hot sauce (1 tsp), chopped relish or pickle (1 tsp), lemon juice (1/2 tsp), and black pepper (1/4 tsp) in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.

Arrange onion rings on a platter and serve immediately with the dipping sauce on the side. For best texture, enjoy within 15 minutes of frying. If holding briefly, keep warm in a single layer on a wire rack in a 200°F (95°C) oven for up to 20 minutes.