Deep fry · Beginner
Proper crunchy onion rings
Big sweet onion rings in a bubbly, seasoned batter with smoky dip.
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Let's make it.
- Slice onions into thick rings and separate them. Pat them very dry, then dust lightly with flour.
- Heat oil to about 350°F (175°C) in a sturdy pot, following its safe fill limit. Keep a rack and deep-fry thermometer ready and clear the work area.
- Whisk flour, cornstarch, baking powder, paprika, and a pinch of salt. Stir in cold sparkling water just until a loose batter forms.
- Dip a few rings at a time and lower carefully into the hot oil. Fry in small batches, turning once, until crisp and deep golden.
- Lift to a wire rack, salt immediately, and allow the oil temperature to recover before the next batch. Serve hot with smoky mayonnaise.
The little thing that matters
The batter should cling in a thin, uneven layer. Keep it cold, mix it lightly, and fry straight away for a craggy shell.
For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Keep water away from hot oil.
Oil temperature reference: USDA deep fry thermometer guidance.
Compare pan, shallow and deep frying
On the fry chart: onion rings at 375°F (190°C). See every food.
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