These crisp onion rings are the perfect side dish for chefs Lee Hanson and Riad Nasr's Cote de Boeuf. Martha made this recipe on Cooking School episode 302.
- 1 cup all-purpose flour, plus more for dredging onions
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground white pepper
- 1/2 teaspoon baking powder
- 1 cup lager beer
- 2 tablespoons ice water
- 2 medium yellow onions, sliced into rings 1/2 inch thick
- Peanut oil, for frying
In a medium bowl, whisk to combine 1 cup flour, salt, pepper, and baking powder. Whisk in beer and water.
Heat 3 inches of oil in a medium stockpot to 375 degrees. Place flour in a rimmed dish. Dredge onions in flour, tapping off excess. Working in batches (about 8 at a time), dip onion rings in batter, shaking off excess. Carefully add to hot oil, and cook until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt, and serve immediately.