Crispy Onion Rings (with Cane’s-Style Sauce) Ingredients Onion Rings 1 large yellow or white onions, sliced into ½-inch rings Sticky Batter 1 cup all-purpose flour 2 tbsp cornflour (cornstarch) ½ tsp paprika ½ tsp garlic powder Salt & black pepper, to taste ½ tsp baking powder (optional but recommended) Cold water (add gradually) Crispy Coating 1½ cups panko breadcrumbs 1–2 tbsp dried parsley For Frying Neutral oil (canola or vegetable) Cane’s-Style Dipping Sauce ½ cup mayonnaise 3 tbsp ketchup 1 tsp Worcestershire sauce 1 tsp garlic powder ½ tsp black pepper ½ tsp paprika Method Soak onion rings in ice-cold water for 10 minutes. Drain and pat completely dry. In a bowl, mix flour, cornflour, paprika, garlic powder, salt, pepper, and baking powder. Add cold water slowly until you get a thick, glue-like batter (slightly thicker than pancake batter). In another bowl, mix panko and dried parsley. At this point, mix all the sauce ingredients until smooth and glossy. Set aside or chill while you fry the onion rings. Heat oil to 350–360°F (175–180°C). Dip each onion ring into the batter, let excess drip for 1–2 seconds, then coat generously in the panko mixture, pressing lightly. Fry in batches for 2–3 minutes per side until deep golden and crispy. Drain on a wire rack. #onionrings #crispy #cookathome #recipe #foodie