Onion Rings Recipe

Slice and separate

Peel the onions and slice into 1/4-inch (6 mm) thick rings. Gently separate the rings into individual pieces and set aside.

Soak

Place the separated rings in a bowl of ice water for 10 minutes to crisp and reduce sulfur bite. Drain thoroughly and pat dry with paper towels. Ensure rings are as dry as possible before coating.

Prepare dry mix

In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika until evenly combined.

Make batter

In a separate bowl whisk the egg with the milk until blended. Add the wet mixture to the dry mix and whisk until mostly smooth. Slowly stir in the cold sparkling water until the batter is slightly thin but still coats a spoon (adjust with up to 2 tbsp more water if necessary). The cold and carbonation help create a crisp texture.

Panko option

If using panko for extra crunch, place panko in a shallow dish. You can dredge battered rings in panko before frying for an extra-crispy crust.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (5–7 cm). Heat to 350°F (175°C). Use a thermometer for accuracy. Maintain temperature between 340–360°F (170–180°C) while frying.

Coat and fry (small batches)

Working in batches to avoid crowding, toss a handful of dried onion rings in the dry mix to lightly coat (this helps the batter stick). Dip each ring into the batter, letting excess drip off, then optionally dredge in panko. Carefully lower into hot oil and fry for 2.5–3.5 minutes, turning once, until golden brown and crisp.

Drain and season

Using a slotted spoon or spider, transfer fried rings to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with the finishing 1 tsp salt and 1/4 tsp freshly ground black pepper while still hot so seasoning adheres.

Keep warm

If frying multiple batches, keep completed rings warm in a single layer in a 200°F (95°C) oven while you finish the rest so they remain crisp.

Mix sauce

Whisk together mayonnaise, ketchup, hot sauce, lemon juice and garlic powder in a small bowl until smooth. Taste and adjust seasoning; refrigerate until ready to serve.