Onion Rings

Ingredients

• 2 largeonions, peeled
• 240 ml (1 cup)cold sparkling water
• 125 g (1 cup)plain flour
• 64 g (½ cup)cornflour
• 1 tablespoonbaking powder
• 120 g (2 cups)breadcrumbs
• 1 teaspoonsalt
• to tastepepper
• 950 ml (4 cups)vegetable oil, for frying
• 6 tablespoonsmayonnaise
• 3 tablespoonssour cream
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• to tastesalt
• to tastepepper
• to tastechopped fresh herbs (chives, parsley or dill)

Instructions

1. 1

   Slice the onions

   Cut the peeled onions into slices about 1 cm thick, then separate the slices into rings so they do not stick together.

2. 2

   Mix the dry coating

   In a bowl, combine the flour, cornflour, 1 teaspoon of salt and the baking powder.

3. 3

   Coat the rings

   Work with 2–3 onion rings at a time, turning them in the flour mixture until coated. Set them aside in another dish, then add pepper and stir to season the rings evenly.

4. 4

   Make the batter

   Pour the cold sparkling water into the flour and cornflour mixture and whisk until smooth.

5. 5

   Prepare breadcrumbs

   Tip the breadcrumbs into a separate shallow dish.

6. 6

   Heat the oil

   Heat the frying oil to 180°C (350°F).

7. 7

   Bread the rings

   Using two forks, dip each ring into the batter, then turn it in the breadcrumbs to coat both the outside and the inside.

8. 8

   Chill if needed

   Coat the rings just before frying, or prepare them ahead and keep them refrigerated until you are ready to fry.

9. 9

   Fry in batches

   Lower a few rings at a time into the hot oil, leaving space so they do not stick together.

10. 10

    Turn and drain

    Turn the rings after a few seconds. Once golden brown, lift them out and drain on paper towels.

11. 11

    Reheat if needed

    To warm fried rings, arrange them on a baking sheet lined with parchment paper and heat in an oven at 180°C (350°F) for 5 minutes.

12. 12

    Mix the dressing

    Mix the mayonnaise, sour cream, garlic powder, onion powder, salt, pepper and chopped fresh herbs. Refrigerate the dressing.

13. 13

    Serve immediately

    Serve the onion rings hot with the dressing, barbecue sauce, ketchup or mayonnaise.

What are onion rings?

Onion rings are slices of onion coated in batter or crumbs and fried until crisp. They are a familiar American diner and takeaway side, often served with a dipping sauce.

This version uses sparkling water in the batter and a breadcrumb coating for a craggy, crunchy exterior. The accompanying ranch-style dressing adds a cool, savoury contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 8g protein, 60g carbs, 37g fat.

The onions, flour and breadcrumbs provide most of the carbohydrates, while the frying oil and mayonnaise contribute much of the fat. The egg-free coating and creamy dip provide some protein, but the dish is not especially protein-rich; serve it with a bean dish or another protein-rich main and vegetables for a more balanced plate.

Choosing and cutting the onions

Large onions: their broad slices make substantial rings that are easier to coat and turn. Separate the rings gently after slicing so they cook evenly.

Even slices: aim for about 1 cm thick, as directed. Thinner slices may soften quickly, while much thicker ones can be harder to cook through before the coating colours.

Building the coating

Dry mixture: flour and cornflour form the first coating, while baking powder helps keep the batter light. Season this mixture so the onion is not hidden behind a bland crust.

Cold sparkling water: whisk it in just before coating to make a smooth batter. Keep the breadcrumbs in a separate shallow dish so each ring can be covered without clumping.

Getting an even crumb

Two forks: use one to lift a ring from the batter and the other to turn it through the breadcrumbs. This helps coat both the inner and outer edges while keeping fingers cleaner.

Full coverage: let excess batter drip away before adding the crumbs, then turn the ring gently until no wet patches remain. Set coated rings aside without piling them up.

Frying to golden brown

Oil temperature: heat the oil to 180°C before frying. Add only a few rings at a time so they have room to move and do not stick together.

Colour cue: turn each ring after a few seconds and remove it once the coating is golden brown. Drain on paper towels and serve promptly for the crispest texture.

Making the dressing

Creamy base: mayonnaise and sour cream make a quick ranch-style dip. Garlic and onion powders season it without needing fresh alliums.

Fresh herbs: chives, parsley or dill can be used, alone or in combination. Mix the dressing and refrigerate it while you fry the rings.

Serving and timing

Serve the rings straight from the fryer with the chilled dressing, barbecue sauce, ketchup or mayonnaise. They also work alongside burgers, sandwiches or a simple salad.

The coated rings can be prepared ahead and refrigerated before frying. If fried rings need warming, the recipe suggests 5 minutes on a parchment-lined baking sheet in a 180°C oven.

Recipe notes & tips

• Keep the sparkling water cold until you are ready to make the batter.
• Separate the onion slices into individual rings before coating.
• Use shallow dishes for the flour mixture and breadcrumbs to make dipping easier.
• Fry in small batches so the rings have room and do not stick together.
• Drain the cooked rings on paper towels and serve them while hot.
• Make the dressing ahead and keep it refrigerated until serving.

Variations

• Herb dressing: use a mix of chives, parsley and dill for a more aromatic dip.
• Barbecue side: serve with barbecue sauce instead of the ranch-style dressing.
• Ketchup dip: offer ketchup alongside the rings for a simple alternative.
• Peppery coating: add extra pepper to the flour mixture for a more pronounced seasoning.
• Sauce choice: serve with mayonnaise if you prefer a plain, creamy dip.

Common mistakes to avoid

• Uneven slices: rings cook at different rates; cut the onions into slices about 1 cm thick.
• Lumpy batter: add the cold sparkling water to the dry mixture and whisk until smooth.
• Bare patches: turn each ring in the breadcrumbs to cover both its inner and outer surfaces.
• Crowded frying: rings can stick together; fry only a few at a time.
• Pale coating: wait until the oil reaches 180°C before frying the rings.
• Soggy rings: do not leave cooked rings stacked together; drain them and serve promptly.

How to store

Keep uncooked, coated rings covered in the refrigerator and fry them before serving. Refrigerate leftover fried rings in a sealed container and reheat on a parchment-lined baking sheet at 180°C for 5 minutes; they are best eaten fresh.

Frequently asked questions