Food & Cooking Recipes Healthy Recipes Vegan Recipes Onion Rings 3.5 (62) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 40 mins Servings: 4 Delicately battered onion rings can be made at home without fuss; seltzer, or carbonated water, is the secret ingredient. Fried parsley adds a steakhouse flourish. Ingredients 1 Vidalia onion, sliced crosswise into thin rings 1 ¼ cups all-purpose flour (spooned and leveled) ½ cup cornstarch 1 ½ teaspoons baking powder 1 teaspoon coarse salt 1 can (12 ounces) seltzer or other carbonated water 6 cups vegetable oil Coarse salt ½ cup fresh parsley leaves, washed and dried very well Directions Line a baking sheet with paper towels; set aside. Place onion rings in a large bowl of ice water for 10 minutes; drain and pat dry. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer. In a heavy 5-quart pot or Dutch oven, heat oil over high until a deep-fry thermometer registers 375 degrees. Working in 7 to 8 batches, place onions in batter; using your fingers, lift out, letting excess drip off. Carefully place in oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes. Transfer rings to prepared baking sheet, and season with salt. Keep warm in a 250-degree oven. Return oil to 375 degrees before starting next batch. Once all the onion rings are done, place on a platter. Very carefully place parsley in pot (oil will spatter), and fry until crisp, 10 seconds; remove, using a spider or slotted spoon, and season with salt. Sprinkle onions with parsley. Cook's Notes A spider -- a wide and shallow wire skimmer -- is the best tool for removing onion rings and fried parsley from the hot oil; if you don't have one, use a big slotted spoon. Rate it Print