Amish Onion Fritters
These Amish Onion Fritters are the ultimate savory snack—think of them as a cross between a hushpuppy and a thick, tempura-style onion ring. The addition of cornmeal to the batter is the secret to that signature “crunch,” while the touch of sugar balances the natural sharp bite of the white onions. They fry up into craggy, golden nuggets that are incredibly addictive when served piping hot.
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Amish Onion Fritters
Ingredients:
| Ingredient | Amount |
| Chopped white onions | 2 cups (about 1 medium) |
| All-purpose flour | 2/3 cup |
| Whole milk | 2/3 cup |
| Cornmeal | 1 tablespoon |
| Granulated sugar | 1 tablespoon |
| Baking powder | 2 teaspoons |
| Kosher salt and black pepper | To taste |
| Oil | For frying |
How To Make Amish Onion Fritters:
Step 1: Create the Batter: In a medium bowl, whisk together the flour, sugar, cornmeal, and baking powder. Gradually stir in the milk until the batter is smooth and free of lumps. Fold in the chopped onions and season generously with salt and pepper.
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Tip: Let the batter sit for about 5 minutes after mixing. This gives the cornmeal a chance to hydrate and the baking powder to activate, resulting in a lighter, airier fritter.
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Step 2: Prep the Oil: Pour about 1/2-inch of oil into a heavy skillet. Heat over medium-high until it reaches 375°F.
Tip: If you don’t have a thermometer, drop a tiny bit of batter into the oil; if it sizzles and rises to the top immediately, you’re ready to fry!
Step 3: Fry to Golden Perfection: Drop tablespoon-sized portions into the hot oil. Use the back of the spoon to gently flatten them slightly—this ensures the center cooks through at the same rate the outside browns. Fry for 2/3 minutes per side until deep golden and crisp.
Step 4: Drain and Serve: Use a slotted spoon to move the fritters to a plate lined with paper towels. Serve them immediately while the exterior is still shatteringly crisp.
