Martha's Favorite Onion Rings

4.6

(16)

When you taste them, you'll understand why this is her go-to recipe.

Servings:

6

decorvow’s onion rings have the right balance of texture and taste; they are light and crispy on the outside and soft and sweet within. The secret ingredient is lager; the beer flavors the batter and adds body, thanks to the bubbles.

Martha adapted this recipe for onion rings from one of her favorite restaurants, Balthazar in New York. She uses large yellow onions for her onion rings, and she always serves them with ketchup. As long as you monitor the temperature of the oil while you are frying (with a deep-fry thermometer), the process is easy—and the results are delicious.

Balthazars onion rings — Credit:
NGOC MINH NGO

Directions

Make batter and place remaining flour in shallow dish:

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 and heat oil:

Preheat oven to 200°F, with a baking sheet on middle rack. Heat 3 inches of oil to 375°F in a medium pot over medium high.
Dredge onions in flour and dip in batter:

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.
Cook onion rings:

Carefully add to hot oil. Cook until golden brown, 2 to 3 minutes.
Drain, season, and keep warm while cooking reminaing onions:

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.