Of course! Amish Onion Fritters are a simple, humble, and incredibly delicious comfort food. They’re savory, slightly sweet from the onions, and have a wonderfully crispy exterior with a tender, cake-like interior.
Think of them as the onion ring’s more rustic, pancake-like cousin. They are perfect as a side dish, an appetizer, or even a light meal.
Here is a classic and reliable recipe for them.
Amish Onion Fritters
This recipe is straightforward and uses pantry staples. The key is getting the batter consistency just right.
Yields: About 12-15 fritters
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
· 2 large sweet onions (like Vidalia or Walla Walla), about 1 lb total
· 1 ¼ cups (156g) all-purpose flour
· 1 teaspoon baking powder
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon paprika (optional, for color and flavor)
· 2 large eggs, lightly beaten
· ⅓ cup (80ml) milk
· Vegetable oil, for frying (canola, peanut, or avocado oil work well)
For Serving (Optional):
· Applesauce
· Sour cream
· Ranch dressing
Instructions
Step 1: Prepare the Onions
- Peel the onions and slice them in half from root to stem. Then, slice them into very thin half-moons. You can use a sharp knife or a mandoline for uniform thinness.
- Place the sliced onions in a large mixing bowl.
Step 2: Make the Batter
- In a separate, smaller bowl, whisk together the flour, baking powder, salt, pepper, and paprika.
- Pour the beaten eggs and milk over the sliced onions in the large bowl. Toss to coat all the onions evenly.
- Add the dry flour mixture to the wet onion mixture. Stir until just combined. Do not overmix. The batter will be very thick and shaggy, almost like a wet coleslaw mixture. It will seem like there’s not enough batter, but the onions will release moisture as they sit.
Step 3: Heat the Oil
- Pour about ½ inch of oil into a large, heavy-bottomed skillet (cast iron is ideal). Heat over medium-high heat until it reaches 350°F-365°F (175°C-185°C).
- No thermometer? Test the oil by dropping a tiny bit of batter in. If it sizzles immediately and rises to the top, the oil is ready.
Step 4: Fry the Fritters
- Carefully drop heaping tablespoonfuls of the onion batter into the hot oil. Use the spoon to gently flatten them slightly. Do not overcrowd the pan; fry in batches.
- Fry for 2-4 minutes per side, until deeply golden brown and crispy. Flip them once the edges look set and the bottom is browned.
- Remove the fritters with a slotted spoon or spider strainer and place them on a wire rack set over a baking sheet. This keeps them crispy. If you place them on paper towels, they can become soggy on the bottom.
Step 5: Serve
- Serve the fritters immediately while they are hot and crispy! They are best enjoyed right out of the oil.
Tips for Perfect Fritters
· The Right Onion: Sweet onions are highly recommended as they caramelize beautifully and have a milder flavor. Yellow onions also work well.
· Batter Consistency is Key: The batter should be thick and clumpy, not a smooth, pourable pancake batter. If it seems too dry and won’t hold together, add one more tablespoon of milk.
· Don’t Overcrowd the Pan: This is crucial. Adding too many fritters at once will drop the oil temperature, leading to greasy, soggy fritters.
· Seasoning: Feel free to get creative with seasonings. A pinch of garlic powder or a tablespoon of fresh chopped parsley would be lovely additions.
· Keeping Them Warm: If frying in batches, you can keep finished fritters warm and crispy in a 200°F (95°C) oven on a wire rack.
Serving Suggestions
· Classic Amish Style: Serve with a big dollop of homemade applesauce. The sweet and savory combination is iconic.
· Creamy Dip: Serve with sour cream, ranch dressing, or a zesty horseradish sauce.
· As a Side Dish: These are fantastic alongside roasted chicken, pork chops, or a simple green salad.
Enjoy these wonderfully simple and satisfying bites of comfort