Walla Walla Sweet Onion Rings
Thick-cut Walla Walla sweet onions battered and fried until crisp, showcasing the variety's low-pungency sweetness.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Deep pot or fryer
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 15
- carbs
- 38
- protein
- 6
- calories
- 310
Instructions
- 1
Cut the onions into half an inch thick rings. Gently separate all the layers.
- 2
Heat the oil in a deep pot until it reaches 365°F.
- 3
Whisk together the flour, cornstarch, baking powder, salt, and paprika in a bowl.
- 4
Slowly whisk in the cold sparkling water until the batter is smooth and thin.
- 5
Dip the onion rings into the batter. Let any extra batter drip off.
- 6
Fry the rings in small batches for 2 to 3 minutes until golden and crisp.
- 7
Lift the rings out with a slotted spoon. Drain them on paper towels or a wire rack.
- 8
Sprinkle with a pinch more salt while hot. Serve right away.
Chef's tips
Walla Walla onions are extra juicy and sweet, so keep the batter thin so it stays on. Cold sparkling water keeps the fried coating light and crisp.
Storage
Best eaten immediately; onion rings do not store or reheat well.
Reheating
Reheat briefly in a 400°F oven to re-crisp, though texture will not fully return.
Common mistakes to avoid
- •Adding too many rings at once, which cools down the hot oil.
- •Cutting the onions too thin, which makes them overcook and lose their sweet flavor.
Serving suggestions
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