Martha S Favorite Onion Rings Recipe

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Gallery Read the full recipe after the video. Recipe Summary Servings: 6 balthazars-onion-rings-006_edit_9780307954442_art_r1.jpg

Ingredients Ingredient Checklist 2 cups all-purpose flour 1 teaspoon coarse salt, plus more for sprinkling 1/4 teaspoon freshly ground white pepper 1/2 teaspoon baking powder 1 cup beer, preferably lager or pilsner 2 tablespoons ice water Peanut oil, for frying 2 medium yellow onions, cut crosswise into 1/2-inch-thick slices, separated into rings

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 balthazars-onion-rings-006_edit_9780307954442_art_r1.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

balthazars-onion-rings-006_edit_9780307954442_art_r1.jpg

Ingredients

2 cups all-purpose flour 1 teaspoon coarse salt, plus more for sprinkling 1/4 teaspoon freshly ground white pepper 1/2 teaspoon baking powder 1 cup beer, preferably lager or pilsner 2 tablespoons ice water Peanut oil, for frying 2 medium yellow onions, cut crosswise into 1/2-inch-thick slices, separated into rings

Directions

Whisk together 1 cup flour, the salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish.

Preheat oven to 200 degrees, with a baking sheet on middle rack. Heat 3 inches of oil to 375 degrees in a medium pot over medium high. Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess. Carefully add to hot oil. Cook until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while cooking remaining onions. Adjust heat as necessary to keep oil at a steady temperature. Serve hot.

Reviews (4)

 Add Rating & Review     12 Ratings   5 star values:        7    4 star values:        3    3 star values:        2    2 star values:        0    1 star values:        0

Reviews (4)

Add Rating & Review     12 Ratings   5 star values:        7    4 star values:        3    3 star values:        2    2 star values:        0    1 star values:        0

Add Rating & Review

12 Ratings 5 star values: 7 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0

5 star values: 7 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0

Martha Stewart Member     Rating: 5.0 stars       11/29/2020   Made these the other day and they came out great! By flouring them first and then coating them in the batter really helped keep the batter on the rings while they fried and they were super crisp and tasty! I used a white onion, next time I'm going to try a Maui one. Also used some white mushrooms and they came out great too, just needed a little longer in the oil than the onions.  

Martha Stewart Member     Rating: 5 stars       06/24/2018   This is essentially the recipe I have been using for decades--since I rarely measure for this recipe it's hard to declare my recipe identical, and I've been doing it for so long, I can't even remember if Martha was my original source. I like using flour and not cornstarch because it browns better. The seasonings are perfect, as is beer for the liquid. For folks who don't cook with alcohol--ignoring the fact that the alcohol all cooks out--club soda is a good substitute. This is also the batter I use for tempura. Make sure the onion rings are dry before dipping in batter so the batter sticks.  

Martha Stewart Member     Rating: Unrated       09/05/2009   I like these onion rings, there light and crispy.

Martha Stewart Member

Rating: 5.0 stars 11/29/2020

Made these the other day and they came out great! By flouring them first and then coating them in the batter really helped keep the batter on the rings while they fried and they were super crisp and tasty! I used a white onion, next time I’m going to try a Maui one. Also used some white mushrooms and they came out great too, just needed a little longer in the oil than the onions.

Rating: 5.0 stars

Rating: 5 stars 06/24/2018

This is essentially the recipe I have been using for decades–since I rarely measure for this recipe it’s hard to declare my recipe identical, and I’ve been doing it for so long, I can’t even remember if Martha was my original source. I like using flour and not cornstarch because it browns better. The seasonings are perfect, as is beer for the liquid. For folks who don’t cook with alcohol–ignoring the fact that the alcohol all cooks out–club soda is a good substitute. This is also the batter I use for tempura. Make sure the onion rings are dry before dipping in batter so the batter sticks.

Rating: 5 stars

Rating: Unrated 09/05/2009

I like these onion rings, there light and crispy.

Rating: Unrated

All Reviews for Martha’s Favorite Onion Rings

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Martha’s Favorite Onion Rings

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Reviews (4)#

All Reviews for Martha’s Favorite Onion Rings#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (4)

All Reviews for Martha’s Favorite Onion Rings