No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Onion Rings

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.

  • Servings: 4
Onion Rings

Ingredients

  • 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

Directions

  1. In a medium bowl, whisk to combine 1 cup flour, salt, pepper, and baking powder. Whisk in beer and water.

  2. 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.

Reviews (1)

  • eldica 5 Sep, 2009

    I like these onion rings, there light and crispy.

Related Topics