After cooking the onion rings, keep them warm in a 200°F oven while you finish the remaining batches.

　　

Ingredients

serves 4 to 6

　　1 cup plus 2 tablespoons all-purpose flour

　　1 teaspoon ground cumin

　　Pinch of cayenne pepper

　　1 teaspoon coarse salt, plus more for seasoning

　　3/4 cup buttermilk

　　3/4 cup beer

　　1 large egg

　　4 cups peanut oil

　　2 large white onions (about 2 pounds), sliced crosswise 1/2 inch thick and separated into rings

　　

Step 1

Combine the flour, cumin, cayenne, and 1 teaspoon salt in a medium bowl. Slowly whisk in the buttermilk, beer, and egg until smooth. Let the batter stand 15 minutes.

　　

Step 2

In a large saucepan, heat the oil over medium-high heat until a deep-fry thermometer registers 375°F. Working in batches, dip the onion slices in the batter, turning to coat. Gently drop the slices into the hot oil. Cook, turning the rings once, until golden brown, about 2 minutes. (Adjust heat between batches as necessary to keep oil at a steady temperature.)

　　

Step 3

Use a slotted spoon to transfer the rings to a paper-towel-lined baking sheet to drain. Season immediately with salt.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.