Onion Rings (12 Pcs) Recipe

Peel the onions and slice into 1/2-inch thick rings. Carefully separate the rings and discard the small inner pieces that won't form full rings. You should yield about 12 good rings from 2 large onions.

Place the separated rings in a bowl of ice water for 10 minutes to help them crisp when fried. Drain and pat thoroughly dry with paper towels. Excess moisture prevents proper batter adhesion and causes oil splatter.

Dry Mix

In a shallow bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika until uniform.

Wet Mix

In a separate bowl beat the egg lightly, then whisk in the milk and the ice water. The mixture should be cold and slightly thinner than pancake batter; adjust with a teaspoon or two of water or milk if needed.

Set up a three-station breading line: (1) dry flour mix, (2) wet batter, (3) panko (mixed with the optional plain breadcrumbs if using). Pat the onion rings again before coating.

Working in batches, dredge each ring in the dry flour mix, shaking off excess, then dip into the wet batter until evenly coated, and finally press into the panko breadcrumbs to adhere a generous, even crust. Place coated rings on a wire rack while heating oil. Repeat until you have 12 rings ready.

Pour enough vegetable oil into a heavy-bottomed pot or deep fryer so it reaches about 2–2.5 inches up the side (approximately 3–4 cups depending on your pot); heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of batter — it should sizzle and float steadily.

Fry the coated onion rings in 2–3 small batches so the oil temperature stays close to 350°F. Gently lower rings into the oil and fry for 2.5–3.5 minutes, turning once, until golden brown and crisp. Avoid overcrowding.

Using a slotted spoon or spider, transfer fried rings to a paper towel-lined baking sheet or wire rack. Immediately season lightly with extra salt to taste.

Keep finished rings warm in a 200°F (95°C) oven on a wire rack while you fry remaining batches to maintain crispness.

Serve the 12 onion rings hot with lemon wedges and your chosen dipping sauce.