Rating: 4.42 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Read the full recipe after the video.

Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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Reviews (4)

12 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5.0 stars
11/29/2020
Made these the other day and they came out great! By flouring them first and then coating them in the batter really helped keep the batter on the rings while they fried and they were super crisp and tasty! I used a white onion, next time I'm going to try a Maui one. Also used some white mushrooms and they came out great too, just needed a little longer in the oil than the onions.
Rating: 5.0 stars
11/29/2020
Made these the other day and they came out great! By flouring them first and then coating them in the batter really helped keep the batter on the rings while they fried and they were super crisp and tasty! I used a white onion, next time I'm going to try a Maui one. Also used some white mushrooms and they came out great too, just needed a little longer in the oil than the onions.
Rating: 5 stars
06/24/2018
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.
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Rating: Unrated
09/05/2009
I like these onion rings, there light and crispy.