Appetizer: United States – Crispy Onion Rings with Ketchup Dip

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 min

Additional 15 min

Total 40 min

Ingredients

- 2 large yellow onions, approx. 10 oz (280 g) each
- 1 cup (125 g) all-purpose flour, plus 1/2 cup (60 g) for dredging
- 1/2 cup (60 g) cornstarch
- 1 tsp (5 g) baking powder
- 1 large egg, approx. 1.75 oz (50 g)
- 3/4 cup (180 ml) cold club soda
- 1 1/2 cups (75 g) panko breadcrumbs
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) kosher salt, plus extra for finishing
- 1/2 tsp (2.5 g) black pepper
- 3 cups (720 ml) vegetable oil for frying
- Ketchup Dip:
- 1/2 cup (120 ml) ketchup
- 1 tsp (5 ml) Worcestershire sauce
- 1/4 tsp (1.25 g) smoked paprika
- Pinch black pepper

Instructions

1. Prepare onions: Peel onions and slice into 1/2-inch (1.25 cm) rings. Separate into individual rings and set aside.
2. Make dry mixes: In a shallow bowl combine 1/2 cup (60 g) flour and 1/4 tsp (1.25 g) salt for dredging. In a separate bowl whisk together 1 cup (125 g) flour, 1/2 cup (60 g) cornstarch, 1 tsp (5 g) baking powder, 1 tsp (5 g) smoked paprika, 1 tsp (5 g) garlic powder, 1 tsp (5 g) kosher salt, and 1/2 tsp (2.5 g) black pepper.
3. Whisk wet batter: In a medium bowl beat the egg (approx. 50 g) lightly, then whisk in 3/4 cup (180 ml) cold club soda until smooth. Add the wet mixture to the dry mix and stir until just combined; a few small lumps are fine. Batter should be thick but pourable—add a tablespoon of club soda if too thick.
4. Prepare panko: Place 1 1/2 cups (75 g) panko breadcrumbs in a shallow dish. If you prefer an extra-crispy exterior, pulse the panko briefly in a food processor for a coarser crumb.
5. Heat oil: In a heavy, deep skillet or Dutch oven, heat 3 cups (720 ml) vegetable oil to 350–375°F (175–190°C). Use a candy thermometer or an instant-read thermometer to monitor temperature.
6. Dredge and coat rings: Working in batches to avoid crowding, toss onion rings in the 1/2 cup (60 g) flour dredge to coat and shake off excess. Dip each floured ring into the batter, letting excess drip off, then press into the panko to coat thoroughly. Transfer coated rings to a tray and repeat.
7. Fry: Fry rings in batches for 2–3 minutes, turning once, until deep golden brown and crisp. Maintain oil temperature between 350–375°F (175–190°C); adjust heat as needed. Do not overcrowd the pan.
8. Drain and season: Remove rings with a slotted spoon to a wire rack set over a baking sheet (for best crispness) or paper towels, and sprinkle immediately with a pinch of kosher salt. Keep finished batches warm in a 200°F (95°C) oven while frying remaining rings.
9. Make ketchup dip: Whisk together 1/2 cup (120 ml) ketchup, 1 tsp (5 ml) Worcestershire sauce, 1/4 tsp (1.25 g) smoked paprika, and a pinch of black pepper in a small bowl. Taste and adjust seasoning.
10. Serve: Arrange onion rings on a platter and serve hot with the ketchup dip on the side.