Description
Amish Onion Fritters are crispy, golden-brown fried onion patties perfect as a savory snack or appetizer. Made with thinly sliced onions coated in a flavorful seasoned batter and fried until crisp, these fritters offer a deliciously crispy exterior with tender, sweet onions inside. The recipe is straightforward and quick, ideal for a comforting treat or side dish, garnished with fresh parsley and best served with your favorite dipping sauce.
Ingredients
Scale
Onion Fritters
- 2 large onions, thinly sliced
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 tbsp sugar
- 1/2 tsp dried thyme (optional)
- 1/2 cup milk (or buttermilk for extra flavor)
- 1 large egg
- Vegetable oil for frying
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Prepare the onions: Peel and thinly slice the onions into rings or half-rings. Set aside these uniformly sliced onions to ensure even cooking.
- Make the batter: In a medium bowl, whisk together all-purpose flour, baking powder, salt, black pepper, garlic powder, paprika, and sugar. Add the milk, egg, and dried thyme if using. Stir the mixture until it forms a thick but spreadable batter.
- Coat the onions: Add the thinly sliced onions into the prepared batter. Toss everything together until the onions are evenly coated with the seasoned batter for maximum flavor and texture.
- Heat the oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat it over medium-high heat. The oil should be hot but not smoking. Test the oil by dropping a small bit of batter in it—if it sizzles and rises, it’s ready for frying.
- Fry the fritters: Carefully drop spoonfuls of the batter-coated onions into the hot oil, taking care not to overcrowd the pan. Fry for 2-3 minutes on each side, or until the fritters become golden brown and crispy.
- Drain excess oil: Transfer the cooked fritters onto a paper towel-lined plate to absorb any excess oil and keep them crisp.
- Garnish and serve: Sprinkle freshly chopped parsley over the warm fritters. Serve immediately with dipping sauces such as ranch, ketchup, or spicy aioli for an extra burst of flavor.
Notes
- The batter thickness can be adjusted slightly by adding more milk if too thick, or a bit more flour if too thin.
- Using buttermilk instead of milk adds a tangy flavor and helps tenderize the onions.
- Ensure oil temperature is optimal before frying to avoid greasy fritters.
- Do not overcrowd the skillet while frying to maintain oil temperature and achieve even crisping.
- Fritters are best consumed immediately while crisp but can be kept warm in a low oven if needed.
