Onion Rings Recipe

Prepare onions

Peel the onions and slice into 1/4- to 1/2-inch thick rings. Separate rings carefully and set aside. If some inner rings break, keep them for smaller rings or snacking.

Make batter

In a large bowl whisk together 1.25 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp sugar, 1/4 tsp black pepper and 1/2 tsp paprika. In a separate small bowl lightly beat the egg. Add the egg to the dry mixture, then slowly whisk in 1 cup cold sparkling water (or cold beer) until smooth. The batter should be thick enough to coat a spoon but still pourable; if too thick add up to 2 tbsp more cold water.

Chill batter (optional)

For crisper rings, cover the batter and refrigerate for 15–20 minutes. Keep it cold until ready to use.

In a wide shallow bowl or plate combine 1 cup flour, 1/2 tsp salt and 1/4 tsp pepper. Toss onion rings in the dredge to lightly coat each ring and shake off excess. The dredge helps batter adhere.

If using the panko layer, mix 1 cup panko with 1/4 cup grated Parmesan in a shallow dish. After dipping dredged rings in batter, press both sides into the panko mixture and shake off excess before frying. This yields an extra-crispy crust.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don’t have a thermometer, heat oil until a 1-inch cube of bread browns in ~60–90 seconds.

Working in small batches (4–6 rings at a time depending on pot size), carefully lower the prepared rings into the hot oil using tongs or a spider. Do not overcrowd; overcrowding lowers oil temperature and makes soggy rings.

Fry rings for 2.5–4 minutes, turning once, until golden brown and crisp. Thicker onions may need the full time; thinner rings will be done faster.

Using a slotted spoon or spider, transfer fried rings to a wire rack set over a baking sheet (or paper towels) and immediately season with a light sprinkle of salt. Let oil return to 350°F before frying the next batch.

If you made panko-coated rings, watch closely as they brown faster—adjust time to avoid burning.

While rings fry, whisk together 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tsp Dijon mustard, 1 tsp lemon juice, 1/4 tsp Worcestershire sauce and 1/4 tsp hot sauce if using. Taste and adjust seasoning.

Serve onion rings hot with the sauce on the side. They are best fresh but can be kept warm in a single layer on a 200°F (95°C) oven for up to 15–20 minutes without losing too much crispness.