Living in the Pacific Northwest were all familiar with our favorite onion, the walla walla onion. Large in size and sweet in taste walla walla onions make for the perfect onion rings. Kaila was so excited about turning these onions into onion rings that she had some fun playing with the big circles the onions created.
| Beer Battered Walla Walla Onion Rings Recipe |
Ingredients
- 2 cups all-purpose flour
- 1 egg, beaten
- 2 teaspoons dried parsley
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- salt and pepper to taste
- 1 cup of your favorite beer
- 3 large onions, sliced into rings
- 1 cup oil for frying
Instructions
- In a shallow bowl combine flour, egg, parsley, garlic powder, oregano, salt and pepper. Gradually add beer, stirring, until a thick batter forms. Add more or less beer depending on the desired consistency of the batter.
- In a heavy frying pan heat oil (adjust amount, depending on the size of your pan, so that you have a couple of inches of oil) over medium-high heat. When oil is hot, dip onions in batter and fry, turning once to brown evenly on both sides. Drain on paper towels.
Your kids are lucky that they have you – looks like you enjoy cooking with them. These look great!
Looks yummy!
i reallly want these! gonna write down the recipe! thanks!
Thanks for sharing! Those look delicious
Love me some onions!!! This sounds great! But you simply must try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!
The only time I get onion rings is when we eat at The Varsity in Atlanta. Other than that, I’ve never tried to make them myself. This looks like a simple recipe and the ending product looks delicious!!
Mmm… love Walla Walla onions. We grow quite a few ourselves here on the farm. Thanks for the good idea. I was going to make some mashed potato rings and might fry up a few of these while I am at it!
These look scrumptious! I am trying them tomorrow. Thanks for sharing
Vicky