Crispy Onion Rings (v) Recipe

Prepare onions

Peel the onions and slice into 1/2-inch thick rounds. Separate into individual rings, discarding the core pieces if they do not separate into rings. Pat rings dry with paper towels to remove surface moisture.

Make batter

In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and paprika. Gradually whisk in the cold sparkling water until a smooth, slightly thick batter forms. The batter should coat a spoon — if too thick, add 1-2 tbs more sparkling water; if too thin, add a tablespoon of flour. Let batter rest 5 minutes in the fridge to stay cold.

Prepare dredge and panko

Place the panko breadcrumbs in a shallow wide dish. In a separate shallow bowl combine the plain milk and white vinegar to make a quick buttermilk substitute and mix. Have the flour mixture, batter bowl, milk-vinegar bowl, and panko lined up for dredging.

Coat the rings

Working in batches, dredge rings first in a light dusting of the flour-cornstarch mixture (shake off excess), dunk into the milk mixture, then into the batter so they are evenly coated. Press coated rings into panko on both sides so breadcrumbs adhere well. Place coated rings on a wire rack and let rest 5 minutes to set.

Heat oil

Pour both vegetable and neutral frying oils into a wide, heavy-bottomed skillet or deep fryer to a depth of about 1 to 1.5 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30-45 seconds without burning.

Fry until golden

Fry the coated onion rings in batches without overcrowding. Cook 2 to 3 minutes per side, turning with tongs, until deep golden brown and crisp. Remove with a slotted spoon or tongs and drain on a paper towel–lined baking sheet or wire rack. Sprinkle with fine salt while still hot. Maintain oil temperature between 325–350°F by adjusting heat.

Finish and keep warm

If frying multiple batches, keep finished rings warm on a baking sheet in a 200°F (95°C) oven. Fry remaining rings following the same process, and allow oil to come back to temperature between batches.

Prepare mango

Peel and pit the ripe mango. Chop the flesh roughly and place in a blender or food processor.

Cook sauce

To the blender add ketchup, apple cider vinegar, brown sugar, soy sauce, smoked paprika, minced garlic, grated ginger (if using), red pepper flakes, salt, and 2 tbs water. Blend until smooth. Transfer mixture to a small saucepan and simmer over medium-low heat for 6–8 minutes, stirring occasionally, until slightly thickened and glossy. Taste and adjust seasoning — add more vinegar for brightness, sugar for sweetness, or red pepper flakes for heat.

Cool and store

Remove from heat and let cool slightly. The sauce will thicken as it cools. Transfer to a small bowl for serving. Can be made up to 2 days ahead and refrigerated in an airtight container; bring to room temperature before serving.

Arrange warm crispy onion rings on a platter with a small bowl of mango BBQ sauce for dipping. Serve immediately so rings remain crisp.