Amish onion fritters are one of those recipes I reach for when I want something comforting but don’t have much time or energy. They’re basically crispy little scoops of seasoned onion batter, and they work for a snack, a side dish, or an easy appetizer with things you probably already have in your pantry. The first time I tried them in an Amish community restaurant, I immediately wanted the recipe because it felt like the kind of thing you could throw together on a busy weeknight.
If you’re not very confident in the kitchen, this is a friendly place to start. There’s no complicated shaping, no special equipment, and the batter comes together in one bowl. Once you see how fast they fry up, you might start keeping chopped onions in the fridge just for this. I’ll walk you through each step so you know exactly what the batter should look like, when the oil is hot enough, and how to get that light, crisp texture without stress.
Simple Steps to Amish Onion Fritters
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Your Ingredient List
- 1/2 cup all-purpose flour
- 1 tablespoon cornmeal
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 cup whole milk
- 2 cups chopped onions (yellow or sweet onions work well)
- Salt and pepper to taste
- Oil for frying (vegetable, canola, or other neutral oil)
Let’s Begin
- Add the flour, cornmeal, sugar, baking powder, milk, chopped onions, salt, and pepper to a medium mixing bowl. Stir everything together until you no longer see dry flour. The batter will be thick and scoopable, with onions well coated. Don’t overmix; once it’s combined, you’re ready to fry.
- Pour about 1/2 to 1 inch of oil into a deep-sided skillet. Set it over medium-high heat. Give the oil a few minutes to warm up; it should be hot but not smoking.
- When the oil reaches at least 175°C (about 350°F), start frying. If you don’t have a thermometer, drop in a tiny bit of batter; it should sizzle steadily and rise to the top. Using a tablespoon, carefully drop scoops of batter into the oil, gently spreading each mound so it’s not too thick.
- Let the fritters cook on the first side until they’re a deep golden brown around the edges and the bottoms are crisp, about 2 minutes. Flip them carefully and brown the second side for another 1–2 minutes. If they darken too quickly, lower the heat slightly so the centers cook through.
- Use a slotted spoon or tongs to transfer the fritters to a paper towel–lined rack or plate to drain off excess oil. Sprinkle lightly with extra salt while they’re hot if you like. Serve right away with sour cream or your favorite dipping sauce.
Getting the Batter Right
The batter for Amish onion fritters should be thick enough to hold a loose scoop on a spoon, but soft enough to spread a little in the pan. If it feels runny and the scoops flatten immediately, stir in an extra teaspoon or two of flour. If it’s too stiff and hard to scoop, add a splash of milk. You want all the onions coated with just enough batter to bind them. Make sure the onions are evenly chopped; very large pieces can keep the fritters from cooking evenly. Once everything is moistened and there’s no dry flour at the bottom of the bowl, stop stirring so the fritters stay light.
Frying for Perfect Crispness
Crisp fritters come down to oil temperature and pan crowding. Aim for medium-high heat so the fritters sizzle right away and don’t just sit and soak up oil. If you see heavy smoking, the oil is too hot; lower the heat and wait a moment. Only fry a few fritters at a time so the oil temperature doesn’t drop too much. Keep the fritters relatively small (about 1 tablespoon of batter each) so the centers cook through by the time the outside is browned. Drain them on a rack or paper towel instead of a bare plate so excess oil can drip away and they stay crisp longer.
What People Usually Ask
Can I prep the batter in advance for busy days?
You can do a little prep ahead, but not everything. The baking powder starts working as soon as it meets the liquid, so if the batter sits too long, the fritters can turn out dense and heavy. A better approach is to mix the dry ingredients and chop the onions ahead of time. Store the dry mix in an airtight container and the onions in the fridge. When you’re ready to cook, just stir in the milk, onions, and seasoning, then fry immediately. This keeps the process fast without sacrificing texture.
Why are my fritters greasy instead of light and crisp?
Greasy fritters usually mean the oil was too cool or the batter was too thin. When the oil isn’t hot enough, the batter absorbs more oil before it can set and brown. Always test the oil with a tiny bit of batter; it should sizzle and float within a second or two. If it sinks and barely bubbles, wait longer. Also, avoid flipping repeatedly; constant flipping can break the crust and let in more oil. Let each side brown fully before turning, and drain well on paper towels or a rack.
Can I bake these instead of frying to make them lighter?
You can bake them, but the texture will be different—more like soft onion patties than true fritters. To get the best result in the oven, line a baking sheet with parchment and brush or spray it generously with oil. Drop spoonfuls of batter onto the sheet and flatten them slightly. Bake at about 220°C (425°F) until the bottoms are browned, then flip and bake the other side. Brush the tops lightly with oil before baking to help them crisp. They won’t be as crunchy as fried, but they’ll still have good onion flavor.
Amish Onion Fritters
Equipment
- deep-sided skillet
Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon cornmeal
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 cup whole milk
- 2 cups onions chopped
- salt to taste
- black pepper to taste
- as needed vegetable oil for frying
Instructions
- Combine the flour, cornmeal, sugar, and baking powder in a mixing bowl. Stir in the milk, then fold in the chopped onions until the batter comes together and the onions are evenly coated.
- Pour 1/2 to 1 inch of oil into a deep-sided skillet and warm it over medium-high heat until it reaches about 175°F (the oil should shimmer and move freely).
- Using a tablespoon, drop spoonfuls of batter into the hot oil, spacing them apart and gently flattening each mound a little so they cook evenly.
- Fry until the underside is golden brown, then flip and cook the other side until it is also golden and the fritters are cooked through. Remove and let drain on a paper towel–lined rack.
- Serve the fritters warm with sour cream or your preferred dipping sauce, if desired.
