This delicious and easy onion rings recipe by Martha Stewart is a quick snack or side dish that’s perfect for any occasion. Made with simple, everyday ingredients like beer and onions, these rings fry up golden and crispy. Whether served hot on their own or with your favorite dipping sauce, they’re irresistibly crunchy and satisfying!
Recipe Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon coarse salt, plus more for sprinkling
- ¼ teaspoon freshly ground white pepper
- ½ teaspoon baking powder
- 1 cup beer, preferably lager or pilsner
- 2 tablespoons ice water
- Peanut oil, for frying
- 2 medium yellow onions, cut crosswise into ½-inch-thick slices, separated into rings
How To Make Onion Rings Recipe?
- Prepare the batter and dredging flour: Whisk 120g / 1 cup of flour, salt, white pepper, and baking powder in a bowl. Gradually whisk in beer and ice water until smooth. Place the remaining 120g / 1 cup of flour in a shallow dish.
- Preheat the oven and heat the oil: Preheat your oven to 95°C / 200°F and place a baking tray on the middle rack. Heat 7.5cm / 3 inches of oil in a pot to 190°C / 375°F over medium-high heat.
- Dredge and coat the onions: Coat onion rings in the reserved flour, shaking off excess. Dip the floured rings into the batter, letting any excess drip off.
- Fry the onion rings: Fry the onion rings in batches (around 8 at a time) for 2–3 minutes until golden brown.
- Drain, season, and keep warm: Transfer fried onion rings to paper towels to drain excess oil and sprinkle with salt. Place on the baking tray in the oven to keep warm while frying the remaining rings. Adjust oil temperature as needed.
- Serve and enjoy: Serve hot and crispy as a snack or side dish.
Recipe Tips:
- Keep the batter cold: Use ice-cold water and beer to make the batter. A cold batter helps the onion rings fry up crispier and lighter.
- Slice onions evenly: Cut the onion rings into even ½-inch slices so they cook evenly and don’t burn.
- Shake off excess flour and batter: After dredging and dipping, gently shake off the excess flour and batter to avoid clumping and get a perfect crispy coating.
- Maintain oil temperature: Keep the oil at 375°F (190°C). If it’s too cool, the rings will absorb oil and become greasy; too hot, and they’ll burn.
- Serve immediately: For the crispiest onion rings, serve them hot and fresh right after frying. Keeping them warm in the oven helps, but they’re best enjoyed right away!
How To Store Leftovers?
- Refrigerate: First, let the leftover onion rings cool to room temperature. Then, store them in an airtight container lined with paper towels to absorb excess oil. Refrigerate for up to 3 days.
- Freeze: Onion rings can be frozen. Arrange them in a single layer on a baking sheet and freeze for 1 hour before transferring them to a freezer-safe bag or container. Freeze for up to 2 months.
Nutrition Facts
- Calories: 276
- Total Fat: 15.51g
- Saturated Fat: 6.953g
- Cholesterol: 14mg
- Sodium: 430mg
- Potassium: 129mg
- Total Carbohydrate: 31.32g
- Protein: 3.7g
Check out More Recipes:
Martha Stewart Onion Rings
Description
This delicious and easy onion rings recipe by Martha Stewart is a quick snack or side dish that’s perfect for any occasion. Made with simple, everyday ingredients like beer and onions, these rings fry up golden and crispy. Whether served hot on their own or with your favorite dipping sauce, they’re irresistibly crunchy and satisfying!
Ingredients
Instructions
- Prepare the batter and dredging flour: Whisk 120g / 1 cup of flour, salt, white pepper, and baking powder in a bowl. Gradually whisk in beer and ice water until smooth. Place the remaining 120g / 1 cup of flour in a shallow dish.
- Preheat the oven and heat the oil: Preheat your oven to 95°C / 200°F and place a baking tray on the middle rack. Heat 7.5cm / 3 inches of oil in a pot to 190°C / 375°F over medium-high heat.
- Dredge and coat the onions: Coat onion rings in the reserved flour, shaking off excess. Dip the floured rings into the batter, letting any excess drip off.
- Fry the onion rings: Fry the onion rings in batches (around 8 at a time) for 2–3 minutes until golden brown.
- Drain, season, and keep warm: Transfer fried onion rings to paper towels to drain excess oil and sprinkle with salt. Place on the baking tray in the oven to keep warm while frying the remaining rings. Adjust oil temperature as needed.
- Serve and enjoy: Serve hot and crispy as a snack or side dish.
Notes
- Keep the batter cold: Use ice-cold water and beer to make the batter. A cold batter helps the onion rings fry up crispier and lighter.
- Slice onions evenly: Cut the onion rings into even ½-inch slices so they cook evenly and don’t burn.
- Shake off excess flour and batter: After dredging and dipping, gently shake off the excess flour and batter to avoid clumping and get a perfect crispy coating.
- Maintain oil temperature: Keep the oil at 375°F (190°C). If it’s too cool, the rings will absorb oil and become greasy; too hot, and they’ll burn.
- Serve immediately: For the crispiest onion rings, serve them hot and fresh right after frying. Keeping them warm in the oven helps, but they’re best enjoyed right away!
Martha Stewart Onion Rings