This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter). Thinly layered, slightly spicy yellow onions are used to make the light, crisp rings at Balthazar in New York City. (This recipe is adapted from the restaurant's cookbook, and it is Martha's hands-down favorite.) Beer flavors the batter and adds body, thanks to the bubbles. Baking powder, a leavening agent, helps to enlarge these bubbles as the batter fries.



Ingredient Checklist


Instructions Checklist
  • Whisk together 1 cup flour, the salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish.

  • Preheat oven to 200 degrees, with a baking sheet on middle rack. Heat 3 inches of oil to 375 degrees in a medium pot over medium high. Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess. Carefully add to hot oil. Cook until golden brown, 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while cooking remaining onions. Adjust heat as necessary to keep oil at a steady temperature. Serve hot.

Reviews (2)

10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is essentially the recipe I have been using for decades--since I rarely measure for this recipe it's hard to declare my recipe identical, and I've been doing it for so long, I can't even remember if Martha was my original source. I like using flour and not cornstarch because it browns better. The seasonings are perfect, as is beer for the liquid. For folks who don't cook with alcohol--ignoring the fact that the alcohol all cooks out--club soda is a good substitute. This is also the batter I use for tempura. Make sure the onion rings are dry before dipping in batter so the batter sticks.
Rating: Unrated
I like these onion rings, there light and crispy.