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Ingredients
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Batter & Coating
Onions
For Frying & Seasoning
Method
Onions
- 1
Slice and separate
Peel the onions and slice into 1/2- to 3/4-inch thick rings. Gently separate rings from each other; keep the largest intact jumbo rings for presentation and smaller rings for snacking.
- 2
Batter & Coating
- 3
Prepare dry mix
In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, granulated sugar, salt, black pepper, and paprika until evenly combined.
- 4
Mix wet ingredients
In a separate bowl whisk the egg with the buttermilk until smooth. Add the cold sparkling water and stir gently. The cold sparkling water creates a lighter, airier batter.
- 5
Combine into batter
Make a well in the dry ingredients and pour in the wet mixture. Stir just until combined — the batter should be slightly lumpy and thick enough to coat the back of a spoon. If using, transfer 1 cup panko to a shallow plate for dredging.
- 6
Optional double-coat for extra jumbo crunch
For a thicker, extra-crispy coating: dredge a dried onion ring lightly in flour (from the dry mix), dip into the batter, then press into the panko breadcrumbs to coat. For a single batter coating, just dip into batter and allow excess to drip off.
Frying & Finishing
- 7
Heat oil
Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (roughly 2 cups in a small pot). Heat oil to 360°F (182°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately without browning too fast.
- 8
Fry in batches
Working in batches (do not overcrowd), gently lower battered onion rings into the hot oil using a slotted spoon or spider. Fry larger jumbo rings 2.5–3.5 minutes, turning once, until golden brown and the batter is cooked through. Smaller rings will take 1.5–2.5 minutes. Maintain oil temperature around 350–365°F (175–185°C) between batches.
- 9
Drain and season
Remove rings to a wire rack set over a baking sheet or to paper towels to drain for a minute. Immediately sprinkle lightly with finishing salt while still hot so the salt adheres.
- 10
Serve
Serve hot with your choice of dipping sauces (ketchup, spicy mayo, ranch, or a beer-cheddar sauce). For best texture, consume within 15–20 minutes; reheat briefly in a 375°F (190°C) oven for 5–7 minutes if needed.