Are you an onion ring fan? Then, oh boy, have I got a fried onion snackable side dish you’re going to love and you’ve probably never even heard of it — Amish Onion Fritters. Imagine an onion ring — that delicious sweet bite of onion with a crisp fried exterior — but then imagine that there’s a tender comforting doughiness bringing it all together. That’s an Amish Onion Fritter and if it’s your new favorite thing, I wouldn’t be too surprised.
I don’t often fry things at home but fritters are something you can shallow fry and don’t need special equipment, a super deep pan, or a ton of oil to fry. (Because let’s be real — deep frying is kind of a hassle. And a mess.) These are approachable and still give you that comforting classic deep fried crunch.
First, you want two cups of chopped onion, which is about one medium onion. Then, in a single bowl, you’re going to mix that with some milk, flour, cornmeal, baking powder, and a touch of sugar. It’s a very quick batter and it’s one that works well. The cornmeal lends both texture and flavor while the baking powder keeps things light.
Drop the batter in by the spoonful into hot oil and let it cook until it’s golden brown on both sides, which takes just a few minutes. It helps to spread the fritter out with a fork a bit to flatten it right after you drop the batter in so you have something that’s a little easier to bite into. Enjoy!
Amish Onion Fritters
10m prep time
30m cook time
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon cornmeal
- 2 teaspoons baking powder
- 2/3 cup whole milk
- 2 cups white onions, chopped (about 1 medium onion)
- Kosher salt and freshly ground black pepper, to taste
- Oil for frying, as needed
- In a medium bowl, whisk together the flour, sugar, cornmeal, baking powder, and milk. Add onions and salt and pepper and stir to combine.
- Meanwhile, heat about 1/2-inch of oil in a skillet over medium-high heat.
- Once oil reaches 175°F, drop batter by the tablespoon into the hot oil, spreading the fritter out slightly. Brown on both sides until crisp.
- Remove to a a paper towel to drain. Serve hot and enjoy!
Recipe adapted from Just a Pinch.