Food & Cooking Recipes Appetizers Beer-Battered Onion Rings 3.2 (47) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Emily Kate Roemer Servings: 6 The buttermilk-beer batter, seasoned with cayenne, yields a golden coating on the fried rings that gets even better when spritzed with lemon juice. Enjoy these alongside our Beef Burgers. Ingredients 1 cup all-purpose flour 1 teaspoon coarse salt Cayenne pepper ¾ cup buttermilk ¾ cup beer, preferably lager or pilsner 1 large egg 1 teaspoon finely grated lemon zest Vegetable oil, for frying (about 4 cups) 2 large white onions, cut crosswise into ½-inch-thick slices, separated into rings Sea salt, preferably Maldon 1 lemon, cut into wedges, for serving Directions Combine flour, salt, and a pinch of cayenne in a medium bowl. Whisk in buttermilk, beer, egg, and lemon zest, and let stand for 20 minutes. Preheat oven to 200 degrees. Place a baking sheet on middle rack of oven. Heat oil to 380 degrees in a large, heavy saucepan over medium-high heat. Dip a few slices of onion in batter, turning to coat. Gently drop slices into oil. Cook, turning once with a wire-mesh skimmer, until golden brown, about 2 minutes. Transfer rings to paper towels, season with salt immediately, then transfer onions to the baking sheet to keep warm. Repeat with remaining onions. (Adjust heat as necessary to keep oil at a steady temperature.) Serve with lemon wedges for squeezing. Print