Martha Stewart Beer-Battered Onion Rings

Martha Stewart beer-battered onion rings are a crispy fried side dish made with white onions, lager and buttermilk, ready in 45 minutes. Try this easy side dish for game day or burger night, since the cayenne batter fries up golden and crunchy in just 2 minutes a batch.

Let the batter stand for a full 20 minutes before dipping, because that rest lets the flour hydrate and cling to each onion slice. Skip it and the coating turns thin and patchy, so it slides off in the hot oil.

Martha whisks buttermilk and beer together with lemon zest, which gives the coating a light tang that plain flour-and-water batters never get. She also seasons the rings with flaky sea salt the second they leave the oil, so the crystals stick and every bite tastes bright.

Martha Stewart Beer-Battered Onion Rings

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Course: Side DishCuisine: AmericanDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

290

kcal

A tangy buttermilk and beer batter crisps into a thin, golden shell around sweet white onion rings. The 200-degree oven keeps each batch hot and crunchy while the rest fry.

Ingredients

• 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 ½-inch-thick slices, separated into rings
  

• Sea salt, preferably Maldon
  

• 1 lemon, cut into wedges, for serving
  

Directions

• Mix the batter: Whisk 1 cup flour, 1 teaspoon coarse salt and a pinch of cayenne in a medium bowl. Then whisk in 3/4 cup buttermilk, 3/4 cup beer, 1 egg and 1 teaspoon lemon zest, and let it stand for 20 minutes.
• Heat the oven and oil: Preheat the oven to 200 degrees and set a baking sheet on the middle rack. Then heat about 4 cups vegetable oil to 380 degrees in a large, heavy saucepan over medium-high heat.
• Coat the onions: Dip a few slices from 2 large white onions in the batter, turning to coat them. Then let the extra batter drip off before the rings go anywhere near the oil.
• Fry the rings: Gently drop the coated slices into the hot oil and cook, turning once with a wire-mesh skimmer, until golden brown, about 2 minutes. Keep the batches small so the oil temperature doesn't drop.
• Season and keep warm: Transfer the rings to paper towels and season with sea salt right away, while the surface is still glossy. Then move them to the warm baking sheet in the oven.
• Repeat and serve: Fry the remaining onions the same way, adjusting the heat to hold the oil at a steady temperature. Serve the rings hot with lemon wedges for squeezing.

Tools for this recipe

• ThermoPro instant-read thermometer, OXO stainless slotted spoon, Pyrex 3-piece glass mixing bowl set, Maldon sea salt flakes, 2 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of beer works best for onion ring batter?

A light lager or pilsner is the best choice, since it adds crispness and a mild malty flavor without turning bitter. Skip hoppy IPAs or dark stouts, because their stronger flavors come through in the fried coating.

Can I make the batter ahead of time?

You can whisk it together and keep it covered in the fridge for a few hours, but the beer loses some of its fizz. For the crispiest rings, mix it about 20 minutes before frying, as the recipe calls for.

How do I keep onion rings crispy after frying?

Park the finished rings on a baking sheet in a 200-degree oven while you fry the rest. Draining them on paper towels first and salting right away also keeps the coating from going soft.

Can I swap the buttermilk?

Stir 2 teaspoons of lemon juice into 3/4 cup of regular milk and let it sit for 5 minutes. It gives you a similar tang, though real buttermilk makes a slightly thicker batter that clings better.

Why are my onion rings greasy?

Oil that is too cool is the usual cause, because the batter soaks it up before it can set. Keep the oil at 380 degrees with a thermometer and fry only a few rings at a time.