Onion rings

Ingredients

• 2 largeonions, peeled
• 250 mlcold sparkling water
• 120 gplain flour
• 60 gcornflour
• 1 teaspoonbaking powder
• 200 gbreadcrumbs
• 1 teaspoonsalt
• to tasteblack pepper
• 1 litrevegetable oil, for frying
• 6 tablespoonsmayonnaise
• 3 tablespoonssour cream or crème fraîche
• 1 teaspoongarlic powder
• 1 teaspoononion powder
• to tastesalt
• to tasteblack pepper
• to tastefreshly chopped herbs, such as chives, parsley or dill

Instructions

1. 1

   Slice the onions

   Cut the onions into medium slices about 0.5 cm thick, then separate them into individual rings.

2. 2

   Mix the dry coating

   In a shallow bowl, combine the flour, cornflour, salt and baking powder.

3. 3

   Coat the rings

   Working with two or three onion rings at a time, turn them in the flour mixture until coated and set them aside on a separate plate. Season with pepper, turning the rings so they are seasoned evenly.

4. 4

   Make the batter

   Pour the cold sparkling water into the flour mixture and whisk until smooth and free of lumps.

5. 5

   Prepare breadcrumbs

   Put the breadcrumbs in another shallow bowl.

6. 6

   Heat the oil

   Heat the frying oil to 180°C.

7. 7

   Bread the rings

   Using two forks, dip each ring fully into the batter, then turn it in the breadcrumbs so the outside and inside are covered.

8. 8

   Chill if needed

   You can coat the rings while other batches fry or prepare them ahead. If preparing ahead, keep the uncooked coated rings in the fridge and fry them just before serving.

9. 9

   Fry in batches

   Lower a small number of rings into the hot oil at a time so they do not stick together as they cook.

10. 10

    Turn and drain

    Turn the rings after a few seconds. Once golden, transfer them to absorbent paper.

11. 11

    Reheat if needed

    To reheat fried rings, arrange them on a baking tray lined with baking paper and warm them in a 180°C oven for 5 minutes.

12. 12

    Serve hot

    Serve the onion rings hot with ranch-style dip, barbecue sauce, ketchup or mayonnaise.

13. 13

    Mix the dip

    Mix the mayonnaise, sour cream or crème fraîche, garlic powder, onion powder, salt, pepper and chopped fresh herbs. Keep the dip chilled.

What are onion rings?

Onion rings are a popular American-style snack or side dish: slices of onion are coated, breaded and fried until crisp. Their appeal comes from the contrast between a crunchy shell and the soft, sweet onion inside.

This version uses sparkling water in the batter, cornflour for a lighter coating and breadcrumbs for extra crunch. A quick herb-flecked ranch-style dip makes a cool, savoury partner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 770 calories, 13g protein, 105g carbs, 42g fat.

Most of the carbohydrates come from the flour, cornflour and breadcrumbs, while the frying oil and mayonnaise contribute much of the fat. Onion and the dip provide smaller amounts of protein, with the dip adding some as well. Balance a portion with a fresh salad or crunchy vegetables, and serve the dip on the side.

The coating layers

Flour first: dusting the rings before dipping helps the batter cling to their curved surfaces. Turn them well and shake off any excess so the coating does not become pasty.

Batter and crumbs: whisk the cold sparkling water into the flour mixture until smooth, then coat each ring fully before pressing it into the breadcrumbs. Cover the inner edge as well as the outside for an even crust.

Frying without sticking

Small batches: lower only a few rings into the oil at once, leaving space between them. This helps prevent them sticking together and makes them easier to turn.

Steady heat: bring the oil to 180°C before frying, and let it return to temperature between batches if needed. Handle the rings gently with forks so their coating stays intact.

How to judge doneness

Colour: the rings are ready when the breadcrumb coating is an even golden brown. Turn them after a few seconds, as directed, and lift them out once both sides are coloured.

Drain them on absorbent paper and serve promptly. The coating is crispest while hot, before steam softens it.

Make-ahead timing

You can coat the rings in advance and keep them uncooked in the fridge until it is time to serve. Fry them close to serving time for the best crunch.

The ranch-style dip can also be mixed ahead and kept chilled. Reheat already-fried rings in a 180°C oven for 5 minutes on a baking-paper-lined tray.

Dips and sides

The creamy dip combines mayonnaise and sour cream or crème fraîche with garlic, onion powder and chopped herbs. Chives, parsley and dill all work; season it to taste and keep it cool until serving.

For other accompaniments, serve the rings with barbecue sauce, ketchup or plain mayonnaise. They also work alongside a burger or as part of a sharing plate.

Recipe notes & tips

• Cut the onions to an even 0.5 cm thickness so the rings cook at a similar pace.
• Use cold sparkling water and whisk the batter just until smooth.
• Coat the inside of each ring as carefully as the outside.
• Fry a few rings at a time to keep them separate and easy to turn.
• Drain the cooked rings on absorbent paper and serve them while hot.
• Keep the dip chilled while you fry the onion rings.

Variations

• Change the herbs: use chives, parsley, dill or a mixture in the dip.
• Serve barbecue-style: swap the ranch-style dip for barbecue sauce.
• Add a little heat: season the batter with a pinch of chilli powder.
• Try a different crumb: use panko breadcrumbs for a coarser, crisp coating.
• Make a dip platter: offer ketchup and mayonnaise alongside the ranch-style dip.

Common mistakes to avoid

• Uneven slices: rings cook at different rates; cut the onions to a consistent 0.5 cm thickness.
• Lumpy batter: add the cold sparkling water while whisking until the mixture is smooth.
• Patchy coating: turn each ring fully in both the batter and breadcrumbs, including around the inner edge.
• Crowded pan: rings can stick together; fry them in small batches with space between.
• Pale coating: check that the oil has reached 180°C before adding the rings.
• Soft rings: leaving them to sit too long dulls the crunch; serve them hot after draining.

How to store

Keep uncooked coated rings covered in the fridge and fry them just before serving. Refrigerate leftover fried rings and reheat them on a baking-paper-lined tray at 180°C for 5 minutes; they are best freshly fried. Store the dip covered in the fridge and serve it chilled.

Frequently asked questions