The Best Onion Rings

Our onion rings, made from white onions, are fried in peanut oil.

  • Servings: 6

Source: Martha Stewart Living, November 2003


  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • Pinch of cayenne pepper
  • 1 teaspoon coarse salt, plus more for seasoning
  • 3/4 cup buttermilk
  • 3/4 cup beer
  • 1 large egg
  • 4 cups peanut oil
  • 2 large white onions (about 2 pounds), sliced crosswise 1/2 inch thick and separated into rings


  1. Combine flour, cumin, cayenne, and 1 teaspoon salt in a medium bowl. Slowly whisk in buttermilk, beer, and egg until smooth. Let batter stand 15 minutes.

  2. In a large saucepan, heat oil over medium-high heat until a deep-fry thermometer registers 375 degrees. Working in batches, dip onion slices in batter, turning to coat. Gently drop slices into hot oil. Cook, turning rings once, until golden brown, about 2 minutes. (Adjust heat between batches as necessary to keep oil at a steady temperature.)

  3. Use a slotted spoon to transfer rings to a paper-towel-lined baking sheet to drain. Season immediately with salt.

Cook's Notes

After cooking the onion rings, keep them warm in a 200 degree oven while you finish the remaining batches.


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