Amish Onion Fritters

 

Amish Onion Fritters

These savory fritters are a cross between a crisp hushpuppy and a hearty onion ring, with a light, airy coating. A bit of cornmeal in the batter adds signature crunch, while a touch of sugar balances the sharpness of the onions. Once fried, they become golden, craggy bites that are irresistible when served fresh and hot.

Ingredients

Ingredient	Quantity
White onions, chopped	2 cups (about 1 medium onion)
All-purpose flour	⅔ cup
Whole milk	⅔ cup
Cornmeal	1 tablespoon
Granulated sugar	1 tablespoon
Baking powder	2 teaspoons
Kosher salt and black pepper	to taste
Oil (for frying)	as needed

Step-by-Step Directions

Step 1: Make the batter
In a medium bowl, whisk together the flour, sugar, cornmeal, and baking powder. Gradually pour in the milk, stirring until a smooth batter forms. Fold in the chopped onions and season with salt and pepper.

Tip: Let the batter rest for about 5 minutes. This allows the cornmeal to soften and the baking powder to activate, resulting in lighter fritters.

Step 2: Heat the oil
Pour about ½ inch of oil into a heavy skillet and heat over medium-high heat until it reaches approximately 375°F (190°C).

Tip: To test the oil, drop in a small bit of batter—if it sizzles immediately and rises to the surface, it’s ready.

Step 3: Fry the fritters
Spoon portions of batter into the hot oil using a tablespoon. Gently flatten each one slightly with the back of the spoon so they cook evenly. Fry for 2–3 minutes per side, until golden brown and crisp.

Step 4: Drain and serve
Remove the fritters with a slotted spoon and place them on a paper towel-lined plate to drain. Serve immediately while hot and crispy.

Enjoy these golden, crunchy, onion-packed fritters fresh from the skillet!