Walla Walla Onion Rings

These Homemade Walla Walla Onion Rings are crispy, sweet, golden, and extra special because they are made with Walla Walla onions I grew myself. If you are from the Pacific Northwest, you know there is something nostalgic about Walla Walla onion season—especially when those sweet onions start showing up in big, crunchy onion rings.

This recipe is inspired by the seasonal Walla Walla onion rings that make Burgerville such a PNW favorite, but made at home with thick-cut, buttermilk-soaked onion rings, a seasoned flour dredge, an eggy buttermilk dip, and a crunchy panko coating. The result is light, crispy, sweet, and totally worth the soak time.

 

Why You’ll Love This Recipe

• Made with homegrown onions: Walla Walla onions are naturally sweet, mild, and perfect for onion rings.
• PNW-inspired: These are inspired by the Pacific Northwest love for Burgerville’s seasonal Walla Walla onion rings.
• Extra crunchy coating: Panko breadcrumbs create a crisp, golden shell.
• Buttermilk soak: Soaking the onions helps mellow the bite and highlight their natural sweetness.

Ingredients

Onion Rings

• 2 large Walla Walla onions, sliced into 1/2-inch rings
• 1 cup buttermilk, for soaking
• High-heat oil, such as vegetable or canola oil, for frying

Dry Mix

• 1 cup flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne

Wet Dip

• Used buttermilk from the onion soak
• 1 egg

Coating

• 2 cups panko breadcrumbs

How to Make Walla Walla Onion Rings

1. Soak the onions. Place the thick onion rings in a bowl and cover with buttermilk. Cover and refrigerate for at least 2 hours to help lock in sweetness and mellow any sharpness.
2. Set up the coating station. In the first bowl, whisk together the flour, baking powder, salt, pepper, and cayenne. Drain the onions and whisk the used buttermilk with the egg in a second bowl. Add the panko breadcrumbs to a third bowl.
3. Coat the onion rings. Dredge each onion ring in the flour mixture, dip completely into the buttermilk-egg mixture, then press firmly into the panko breadcrumbs until well coated.
4. Heat the oil. Add 2–3 inches of high-heat oil to a heavy pot and heat to 350°F.
5. Fry in batches. Fry the onion rings in small batches for 2–3 minutes, flipping halfway through, until golden brown and crispy.
6. Drain and season. Remove the onion rings with tongs and transfer to a wire cooling rack. Salt immediately while hot.
7. Serve warm while crispy with your favorite dipping sauce.

Recipe Tips

• Slice thick rings. A 1/2-inch cut gives the onion rings structure and keeps the onion sweet and tender inside.
• Do not skip the soak. The buttermilk soak helps tame the onion bite and makes the rings taste sweeter.
• Press in the panko. Firmly pressing the breadcrumbs onto each ring gives you the best crunchy coating.
• Use a wire rack. Draining on a rack keeps the onion rings crisp instead of steaming on paper towels.
• Fry in small batches. Overcrowding drops the oil temperature and can make the coating greasy.

Serving Ideas

Serve these Walla Walla onion rings with burgers, hot dogs, grilled steak, barbecue chicken, sandwiches, or a classic fry sauce. They are also amazing stacked on top of burgers or served as a crispy appetizer with ranch, spicy mayo, garlic aioli, or ketchup.

Storage and Reheating

These onion rings are best served hot and fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or hot oven until crisp again.