by: admindz

Amish onion fritters

Amish onion fritters

Okay, picture this: a long, lazy Sunday morning in my grandma’s cozy kitchen, the air thick with the sweet, slightly caramelized scent of onions frying in butter. These Amish onion fritters are like little golden pillows of comfort, crisp on the outside and soft on the inside, with a flavor that’s pure nostalgia. They bring back those heartwarming family breakfasts where time slows down just enough for us to savor every bite and every story. Trust me, once you try these, you’ll want to recreate that same magic right in your own home.

Quick Facts

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Ingredients

For the Main Dish:

  • 2 large yellow onions, thinly sliced
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika (optional)
  • Vegetable oil or butter for frying

How I Make It

Step 1:

Thinly slice two large yellow onions and toss them in a bowl. They should be almost translucent—not thick or chunky—to get that lovely texture inside the fritters.

Step 2:

In a separate bowl, whisk together 1 cup of flour, 1 tsp baking powder, salt, pepper, and paprika if you’re using it. The baking powder will give the batter some lightness, making the fritters fluffy but still hearty.

Step 3:

Add two eggs and 1/2 cup of milk to the dry ingredients, stirring until smooth. Then fold in the sliced onions until everything’s coated well. The batter should be thick enough to hold its shape when scooped.

Step 4:

Heat about 1/4 inch of vegetable oil or butter in a heavy skillet over medium heat. You want the fat hot enough that the fritters sizzle as soon as they hit the pan, but not so hot that they burn before cooking through.

Step 5:

Use a spoon to drop small mounds of the batter into the hot oil. Fry on each side for about 3–4 minutes, or until golden brown and crisp. Drain on paper towels to soak up any excess oil.

Step 6:

Serve warm, and if you want to keep them crispy for a few minutes, place on a wire rack instead of stacking. These fritters are fantastic on their own or dipped in sour cream or applesauce.

Variations & Tips

  • Swap yellow onions for sweet Vidalia for a milder flavor.
  • For extra crispiness, add a tablespoon of cornmeal to the batter.
  • Use buttermilk instead of regular milk for a tangier bite.
  • Add chopped fresh herbs like parsley or chives for a bright pop.
  • If your batter is too runny, sprinkle in a bit more flour—too thick? Add a splash more milk.
  • Make smaller fritters for perfect bite-sized snacks or appetizers.

How I Like to Serve It

These fritters shine alongside a bowl of creamy soup or a fresh garden salad. They’re a cozy side for fall dinners, especially with roasted meats or a simple cheese plate. On weekend mornings, I love serving them with scrambled eggs and a dollop of sour cream—it’s like a little breakfast celebration!

Notes

  • Store leftovers wrapped in foil and reheat in the oven at 350°F to keep them crispy.
  • If you need a gluten-free version, try using a blend of rice flour and cornstarch instead of all-purpose flour.

Closing: These onion fritters are always a winner because they bring together simple ingredients into a comforting, crispy delight that feels like a warm hug from the inside out.