Martha Stewart Onion Rings Recipe
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Equipment
- Large Mixing Bowl
- Medium mixing bowl
- Cast Iron Skillet
- Wire cooling rack
- Tongs
- Chef's knife.
- Paper towels
Ingredients
- 2 large SWEET ONIONS
- 2 cups ALL-PURPOSE FLOUR
- 1 cup BUTTERMILK
- 2 large EGGS
- 1 tsp BAKING POWDER
- 1 tsp SALT
- 1/4 tsp CAYENNE PEPPER
- 1 quart VEGETABLE OIL
Instructions
- Peel the large sweet onions very carefully. Slice them into half-inch thick rounds now. Separate the rings from each other gently.
- Whisk the flour and baking powder together. Add the salt and cayenne pepper now. Mix them well in a medium bowl.
- Combine the buttermilk and eggs in another bowl. Whisk them until the mixture is very smooth. This is your wet dipping station.
- Heat the vegetable oil in your skillet. Use medium-high heat for the best results. The oil should be very hot before frying.
- Dip each onion ring into the dry flour. Shake off any extra flour very lightly. Then dip the ring into the buttermilk.
- Drop the ring back into the flour again. Coat it fully for a double-crunch layer. Place the ring into the hot oil carefully.
- Fry the rings until they turn golden brown. Flip them once using your metal tongs. This takes about three minutes per side.
- Remove the rings from the hot oil. Place them on the wire cooling rack. Sprinkle a little extra salt while they are hot.
Notes
- Keep your oil temperature at 350 degrees.
- Do not crowd the pan while frying rings.
- Use cold buttermilk for a crispier batter coating.
- Slice the onions into very even thick rings.
- Drain rings on a rack, not on paper.
- Double dip the onions for extra thick crunch.
- Serve the onion rings while they are hot.