📝 About This Recipe
Celebrate the bounty of the Pacific Northwest with these legendary Walla Walla Sweet onions, prized for their high water content and exceptionally low sulfur levels. These rings are double-dipped in a light, effervescent local craft lager batter and finished with a dusting of flaky sea salt. The result is a crisp, ethereal crunch that yields to a melt-in-your-mouth, sugary interior that only a true Washington state heirloom onion can provide.
🥗 Ingredients
The Onions
- 2 large Walla Walla Sweet Onions (peeled and sliced into 1/2-inch thick rounds)
- 2 cups Buttermilk (full fat preferred)
- 1 tablespoon Hot sauce (like Crystal or Tabasco)
The Dredge and Batter
- 2 cups All-purpose flour (divided into two bowls)
- 1/2 cup Cornstarch (for extra crispness)
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 tablespoon Kosher salt (plus more for seasoning)
- 1/2 teaspoon Black pepper (freshly ground)
- 12 ounces Cold Pale Lager (very cold; use a PNW craft beer like Rainier or Redhook)
- 2 quarts Peanut or Vegetable oil (for deep frying)
Huckleberry-Chipotle Remoulade
- 1/2 cup Mayonnaise (high quality)
- 2 tablespoons Huckleberry jam (or blackberry preserves)
- 1 teaspoon Chipotle in adobo (finely minced)
- 1 teaspoon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Slice the Walla Walla onions into 1/2-inch thick rings. Separate the rings, keeping only the large and medium ones for frying (save the small centers for another use).
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2
In a large shallow dish, whisk together the buttermilk and hot sauce. Submerge the onion rings in the buttermilk and let them soak for at least 15 minutes to mellow and help the flour adhere.
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3
While the onions soak, prepare the remoulade by whisking the mayonnaise, huckleberry jam, minced chipotle, and lemon juice in a small bowl. Cover and refrigerate until serving.
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4
In a large bowl, whisk together 1 1/2 cups of the flour, cornstarch, smoked paprika, garlic powder, salt, and pepper.
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5
Slowly pour the cold lager into the flour mixture, whisking gently until just combined. Do not overmix; a few small lumps are fine and help create a craggy, crispy texture.
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6
Place the remaining 1/2 cup of plain flour in a separate shallow bowl to act as your initial 'dry dredge'.
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7
Fill a heavy-bottomed pot or Dutch oven with 2-3 inches of oil. Heat over medium-high heat until it reaches 375°F (190°C) on a deep-fry thermometer.
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8
Working in batches of 4-5 rings, remove a ring from the buttermilk, shake off excess, and dredge in the plain flour.
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9
Dip the floured ring into the beer batter, ensuring it is fully coated, then let the excess drip off for a second.
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10
Carefully lower the rings into the hot oil. Fry for 2-3 minutes, turning once with tongs or a spider skimmer, until they are a deep golden brown and crispy.
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11
Remove the rings and place them on a wire rack set over a baking sheet to drain. Immediately sprinkle with a pinch of extra salt while hot.
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12
Maintain the oil temperature between batches. If the oil drops below 350°F, wait a minute for it to come back up to temp before adding more onions.
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13
Serve the onion rings immediately while piping hot, accompanied by the chilled huckleberry-chipotle remoulade.
💡 Chef's Tips
Always use a thermometer to monitor your oil; if it's too cool, the rings will be greasy; if too hot, they'll burn before the onion softens. For the ultimate crunch, ensure your beer is ice-cold right until the moment you mix the batter. Walla Wallas have high water content, so the buttermilk soak is essential to create a protein barrier that prevents the batter from sliding off. Avoid overcrowding the pot, which drops the oil temperature and leads to soggy batter. If you can't find Walla Wallas, Vidalia or Maui sweets are the best substitutes.
🍽️ Serving Suggestions
Pair with a crisp Pacific Northwest IPA or a cold glass of Washington State Riesling. Serve as a premium side to a Wagyu beef burger topped with Tillamook cheddar. Arrange on a platter with fresh lemon wedges to brighten the fried flavors. Serve alongside grilled salmon for a sophisticated take on a Northwest fish and chips. Great as a shared appetizer before a steak dinner.