Amish Onion Fritters
These Amish Onion Fritters are a delicious savory treat—somewhere between a crispy hushpuppy and a thick onion ring with a light tempura-style coating. A small amount of cornmeal in the batter gives them their signature crunch, while a touch of sugar softens the strong bite of the onions. Once fried, they turn into golden, craggy bites that are incredibly hard to resist when served hot.
Amish Onion Fritters
Ingredients
| Ingredient | Amount |
|---|---|
| Chopped white onions | 2 cups (about 1 medium onion) |
| 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: Prepare the Batter
In a medium mixing bowl, whisk together the flour, sugar, cornmeal, and baking powder. Slowly add the milk while stirring until a smooth batter forms with no lumps. Fold in the chopped onions and season with salt and black pepper.
Tip: Allow the batter to rest for about 5 minutes before frying. This helps the cornmeal absorb moisture and allows the baking powder to begin working, creating lighter fritters.
Step 2: Heat the Oil
Add about 1/2 inch of oil to a heavy skillet and heat over medium-high heat until it reaches around 375°F.
Tip: If you don’t have a thermometer, test the oil by dropping in a small amount of batter. If it immediately sizzles and floats, the oil is ready.
Step 3: Fry the Fritters
Drop spoonfuls of batter into the hot oil using a tablespoon. Lightly press them with the back of the spoon so they flatten slightly, which helps them cook evenly. Fry for 2–3 minutes per side until they are 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 excess oil. Serve right away while they’re still hot and perfectly crispy.
