Amish Onion Fritters are small, crisp, golden patties of chopped onion held together by a thick batter of flour, a little cornmeal, sugar, baking powder and milk, dropped by the tablespoon into hot oil and fried until brown on both sides. The onions stay tender inside a light, airy fried dough. There is no egg in the batter. They serve 6 as a side dish or snack in about 40 minutes.
How to make them: Mix the flour, sugar, cornmeal, baking powder and salt, stir in the milk to make a thick batter, then fold in 2 1/2 cups of chopped onions. Heat 1/2 inch of oil to 350 to 375°F, drop in tablespoons of batter, flatten them slightly and fry 3 to 4 minutes per side until brown and crisp. Drain on paper towels and serve warm.
Why You’ll Love Them
- Pantry ingredients: flour, cornmeal, milk and onions.
- Crisp outside, tender inside: sweet cooked onion in every bite.
- No egg: the batter is just flour, milk and leavening.
- Snack or side: dip them in ranch or serve them next to meat.
Ingredient Notes
Flour and cornmeal: 3/4 cup of all-purpose flour and 1 tablespoon of cornmeal for a little crunch.
Sugar, baking powder and salt: 1 tablespoon of granulated sugar balances the onion, 2 teaspoons of baking powder make the fritters light, and 1 to 2 teaspoons of salt season them.
Milk: 3/4 cup. The batter should be thick, not runny.
Onions: 2 1/2 cups chopped, about 1 1/2 medium onions. White or yellow onions both work; chop them small so they soften as the fritters fry.
Oil: enough neutral frying oil to fill a skillet about 1/2 inch deep.
Ingredients
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon cornmeal
- 2 teaspoons baking powder
- 1 to 2 teaspoons salt, or to taste
- 3/4 cup milk
- 2 1/2 cups onions, chopped (about 1 1/2 medium onions)
- Oil for frying, about 1/2 inch deep in the skillet
How to Make Amish Onion Fritters
1. Mix the batter. Mix the flour, sugar, cornmeal, baking powder and salt in a bowl. Add the milk and stir. The batter will be thick.
2. Add the onions. Add the chopped onions and mix thoroughly.
3. Heat the oil. Heat 1/2 inch of oil in a skillet over medium-high heat to 350 to 375°F.
4. Fry the fritters. Drop the batter by tablespoons into the hot oil and flatten each one slightly. Leave room between them and fry in batches. Brown on both sides until crisp, about 3 to 4 minutes per side.
5. Drain and serve. Lift the fritters out with a slotted spoon and drain them on paper towels. Serve warm.
How to Fry Them Crisp
The frying is where onion fritters go right or wrong. Here is what matters:
| Step | What to do | Why |
|---|---|---|
| Oil temperature | 350 to 375°F, checked with a thermometer | Too cool and they soak up oil; too hot and the outside burns before the onions soften |
| Oil depth | About 1/2 inch in a heavy skillet | Enough to fry the sides as well as the bottom |
| Size | 1 tablespoon of batter, flattened slightly | Thin patties cook through in the center |
| Spacing | Leave room between them and fry in batches | A crowded pan drops the oil temperature |
| Time | About 3 to 4 minutes per side | Flip when the bottom is brown |
| Draining | Paper towels, straight from the oil | Keeps them crisp, not greasy |
Bigger patties: you can use a 1/4-cup measure for larger patties; flatten them well and give them a little longer per side.
Safety: use a heavy skillet, keep the oil at a steady temperature, never leave hot oil unattended, and lower the batter in gently so it doesn’t splash.
Variations
- More seasoning: add 1/2 teaspoon each of black pepper, paprika and garlic powder to the dry ingredients, and a few sliced green onions with the chopped onions.
- A little heat: stir in chopped green chiles and a pinch of chili powder or cayenne.
- Onion and potato: mix some grated potato in with the onions.
- Onion rings: dip thick onion rings in the same batter and fry them the same way.
Storage & Reheating
Refrigerator: Refrigerate leftovers within 2 hours in a shallow covered container and eat them within 3 to 4 days.
Freezer: None of the recipes we looked at freeze them, so there is no freezer method here. They are best eaten fresh, right out of the oil.
Reheat: Reheat in the oven or a skillet until hot, 165°F, to bring back some of the crunch. The microwave works but softens them.
What to Serve With Them
Serve them warm with ranch dressing, ketchup, marinara, salsa, sour cream or cheese sauce for dipping. As a side, they go well with roasts and stews like slow cooker Amish onion gravy pork roast or slow cooker Amish beef and noodles. For more fried sides and snacks, try corn nuggets, fried green tomatoes, Southern cornmeal hoecakes or cheesy chicken fritters.
Frequently Asked Questions
How hot should the oil be for onion fritters?
350 to 375°F. Use a thermometer, fry in batches so the temperature doesn’t drop, and give them about 3 to 4 minutes per side.
How long can I store Amish onion fritters in the refrigerator?
Refrigerate them within 2 hours and eat them within 3 to 4 days. Reheat in the oven or a skillet to 165°F.
Can I freeze Amish onion fritters?
Freezing isn’t recommended here: no freezer method exists for them, so they are best eaten fresh. Make a half batch if you won’t finish them.
What dips go with Amish onion fritters?
Ranch dressing and ketchup are the usual choices. Marinara, salsa, sour cream or a warm cheese sauce work too.
Final Notes
Chop the onions small, keep the batter thick, and watch the oil temperature. Fry a test fritter first and adjust the heat. If you make them, tell me in the comments which dip you chose.
Amish Onion Fritters
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon cornmeal
- 2 teaspoons baking powder
- 1 to 2 teaspoons salt or to taste
- 3/4 cup milk
- 2 1/2 cups onions chopped; about 1 1/2 medium onions
- oil for frying about 1/2 inch deep in the skillet
Instructions
- Mix the flour, sugar, cornmeal, baking powder and salt in a bowl. Add the milk and stir. The batter will be thick.
- Add the chopped onions and mix thoroughly.
- Heat 1/2 inch of oil in a skillet over medium-high heat to 350 to 375°F.
- Drop the batter by tablespoons into the hot oil and flatten each one slightly. Leave room between them and fry in batches. Brown on both sides until crisp, about 3 to 4 minutes per side.
- Lift the fritters out with a slotted spoon and drain them on paper towels. Serve warm.
Notes
Nutrition
Made this recipe? Tap a star to rate it.
Made this recipe?
Tap a star to rate it. It helps other cooks find it.
