Best Beer Battered Onion Rings By Martha Stewart Recipe By Tasty Recipes

Martha's Favorite Onion Rings image

Provided by Martha Stewart

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon coarse salt, plus more for sprinkling
1/4 teaspoon freshly ground white pepper
1/2 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 1/2-inch-thick slices, separated into rings

Steps:

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.

Beer-Battered Onion Rings image

Provided by Martha Stewart

Number Of Ingredients 11

1 cup all-purpose flour
1 teaspoon coarse salt
Cayenne pepper
3/4 cup buttermilk
3/4 cup beer, preferably lager or pilsner
1 large egg
1 teaspoon finely grated lemon zest
Vegetable oil, for frying (about 4 cups)
2 large white onions, cut crosswise into 1/2-inch-thick slices, separated into rings
Sea salt, preferably Maldon
1 lemon, cut into wedges, for serving

Steps:

Combine flour, salt, and a pinch of cayenne in a medium bowl. Whisk in buttermilk, beer, egg, and lemon zest, and let stand for 20 minutes.
Preheat oven to 200 degrees. Place a baking sheet on middle rack of oven. Heat oil to 380 degrees in a large, heavy saucepan over medium-high heat. Dip a few slices of onion in batter, turning to coat. Gently drop slices into oil. Cook, turning once with a wire-mesh skimmer, until golden brown, about 2 minutes. Transfer rings to paper towels, season with salt immediately, then transfer onions to the baking sheet to keep warm. Repeat with remaining onions. (Adjust heat as necessary to keep oil at a steady temperature.) Serve with lemon wedges for squeezing.

Beer-battered Onion Rings By Martha Stewart Recipe by Tasty image

Provided by Scott Loitsch

Categories Sides

Yield 4 servings

Number Of Ingredients 9

2 large white onions
6 cups ice water
2 cups all-purpose flour, divided
1 teaspoon coarse salt, plus more for sprinkling
¼ teaspoon white pepper
½ teaspoon baking powder
1 cup beer, lager or pilsner
2 tablespoons ice water
peanut oil, for frying

Steps:

In a large pot over medium-high heat, bring 3 inches (8 cm) of oil to 375˚F (190˚C).
Peel and cut onions crosswise into ½ (1 ⅓ cm) inch slices.
Separate into rings and place in a large bowl with ice water while you prepare the batter.
In a medium mixing bowl, whisk together 1 cup flour (125 g), salt, white pepper, and baking powder.
Whisk in beer and 2 tablespoons of ice water until just combined.
In a separate bowl, add the remaining 1 cup (125 g) of flour.
Remove the rings from the ice water bath and pat dry. Coat the rings first in the flour then in the batter, allowing any excess to drip off.
Working in batches, transfer battered rings to hot oil to cook for 2 to 3 minutes, or until golden brown.
Transfer to a paper towel lined rack to drain. Sprinkle with salt.
Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 68 grams, Fat 7 grams, Fiber 3 grams, Protein 8 grams, Sugar 7 grams