Martha’s Onion Rings

Every now and again, these are the perfect thing.

This is a drop-everything-and -make-these-now recipe. It’s really remarkable. They’re eaten so fast that they’ve rarely made it to the table.

Onion Rings

  • Vidalia onion, sliced crosswise into thin rings
  • 1 1/4 cups all-purpose flour (spooned and leveled)
  • 1/2 cup cornstarch
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1 can (12 ounces) seltzer water
  • 6 cups vegetable oil
  • Coarse salt
  • 1/2 cup fresh parsley leaves, washed and dried very well
  1. Line a baking sheet with paper towels; set aside. Place onion rings in a large bowl of ice water for 10 minutes; drain and pat dry. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer.
  2. In a heavy 5-quart pot or Dutch oven, heat oil over high until a deep-fry thermometer registers 375 degrees. Working in seven to eight batches, place onions in batter; using your fingers, lift out, letting excess drip off. Carefully place in oil, making sure not to overcrowd pot; cook until golden brown, 2 to 3 minutes.
  3. Transfer rings to prepared baking sheet, and season with salt. Keep warm in a 250-degree oven. Return oil to 375 degrees before starting next batch.
  4. Once all the onion rings are done, place on a platter. Very carefully place parsley in pot (oil will spatter), and fry until crisp, 10 seconds; remove, using a spider or slotted spoon, and season with salt. Sprinkle onions with parsley.

One thought on “Martha’s Onion Rings

  1. Kerstin says:

    These are absolutely incredible! I ate nearly the entire batch by myself. Next time around I would half the batter recipe though if using only one onion. There’s was quite a bit left over.


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