Martha's Favorite Onion Rings

Whisk together 1 cup flour, the salt, white pepper, and baking powder in a bowl. Whisk in beer and ice water until combined. Place remaining cup flour in a shallow dish.

Preheat oven to 200°F, with a baking sheet on middle rack. Heat 3 inches of oil to 375°F in a medium pot over medium high.

Dredge onions in flour, turning to coat; tap off excess. Working in batches (about 8 at a time), dip onions in batter, shaking off excess.

Carefully add to hot oil. Cook until golden brown, 2 to 3 minutes.

Transfer to paper towels to drain. Sprinkle with salt. Transfer to baking sheet to keep warm while cooking remaining onions. Adjust heat as necessary to keep oil at a steady temperature. Serve hot. This recipe appears in the cookbook, Martha Stewart's Vegetables .