Description
Amish Onion Fritters are crispy, golden-brown fried patties made from a simple batter of flour, cornmeal, and milk mixed with chopped onions. These fritters are a delicious savory treat, perfect for a snack or a side dish, featuring a delightful crunch and a mild sweetness balanced by the savory onion flavor.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon cornmeal
- 2 teaspoons baking powder
- 1-2 teaspoons salt, or to taste
Wet Ingredients
- 3/4 cup milk
- 1 1/2 medium onions, chopped (about 2 1/2 cups)
- Approximately 1/2 inch of vegetable oil (for frying)
Oil for frying
Instructions
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, granulated sugar, cornmeal, baking powder, and salt. Stir well to ensure they are evenly mixed.
- Add milk and stir: Pour in the milk and stir until a thick batter forms. It should be thick enough to hold the onions without running.
- Add onions: Fold in the chopped onions thoroughly into the batter, making sure they are evenly distributed.
- Heat oil: Pour vegetable oil into a skillet to a depth of about 1/2 inch and heat over medium-high heat until the oil reaches 350 to 375°F (175 to 190°C). This temperature range is ideal for frying to get a crisp crust without absorbing too much oil.
- Fry fritters: Drop the batter by tablespoonfuls into the hot oil. Flatten the spoonfuls slightly with the back of the spoon to form fritters. Fry until golden brown and crisp on both sides, about 2-3 minutes per side.
- Drain and serve: Remove the fritters from the oil and drain on paper towels to remove excess oil. Serve warm for the best texture and flavor.
Notes
- Adjust salt to taste depending on dietary preferences.
- Ensure the oil is at the correct temperature to avoid greasy or undercooked fritters.
- These fritters are best served immediately while hot and crispy.
- You can use onion varieties like yellow or sweet onions for different flavor profiles.
- For a lighter version, consider using less oil and a non-stick skillet, but results may vary.
