96% would make again
Beer-battered Onion Rings By Martha Stewart
featured in 6 Ways To Cook With Beer
June 10, 2019
for 4 servings
- 2 large white onions
- 6 cups ice water (1.4 L)
- 2 cups all-purpose flour (250 g), divided
- 1 teaspoon coarse salt, plus more for sprinkling
- ¼ teaspoon white pepper
- ½ teaspoon baking powder
- 1 cup beer (240 mL), lager or pilsner
- 2 tablespoons ice water
- peanut oil, for frying
- Calories 395
- Fat 7g
- Carbs 68g
- Fiber 3g
- Sugar 7g
- Protein 8g
Estimated values based on one serving size.
- 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.