Amish Onion Fritters
These humble, savory fritters are a cherished comfort food in Amish and Mennonite communities. With a crispy, golden-brown exterior and a soft, sweet-onion-filled center, they’re incredibly simple to make and impossible to resist. Perfect as a side dish, appetizer, or snack.
Ingredients
· 2 large yellow onions (about 1 lb total), thinly sliced or finely chopped
· 1 ½ cups all-purpose flour
· 2 teaspoons baking powder
· 1 teaspoon salt
· ½ teaspoon black pepper
· 1 teaspoon paprika (optional, for color and warmth)
· 2 large eggs, lightly beaten
· ⅔ cup milk (more if needed)
· 2 tablespoons vegetable oil (for the batter)
· Vegetable or canola oil, for frying (about 1–2 inches deep in the pan)
For Serving (Optional):
· Applesauce (traditional accompaniment)
· Sour cream or ranch dressing
· Hot honey or maple syrup for a sweet-savory twist
Instructions
- Prepare the Onions:
· Thinly slice or finely chop the onions. You want them to be in small enough pieces to mix evenly into the batter. Place them in a large mixing bowl.
- Make the Batter:
· To the onions, add the flour, baking powder, salt, pepper, and paprika (if using). Stir until the onions are evenly coated.
· In a separate small bowl, whisk together the beaten eggs, milk, and the 2 tablespoons of oil.
· Pour the wet ingredients into the onion-flour mixture. Stir until just combined. The batter should be thick, gloppy, and able to coat a spoon—similar to a very thick pancake batter. If it’s too dry, add a tablespoon more milk.
- Heat the Oil:
· In a heavy skillet (cast iron is ideal), heat about ½ to ¾ inch of oil over medium-high heat until it reaches 350–365°F (175–185°C). If you don’t have a thermometer, test by dropping a tiny bit of batter into the oil; it should sizzle actively and rise to the top without burning immediately.
- Fry the Fritters:
· Carefully drop heaping tablespoonfuls of the onion batter into the hot oil. Do not overcrowd the pan—fry in batches.
· Fry for 2–3 minutes per side, until deeply golden brown and crispy. Flip once during cooking.
· Remove with a slotted spoon and drain on a wire rack set over a baking sheet (this keeps them crisp better than paper towels).
- Serve:
· Serve warm with applesauce, sour cream, or your chosen dipping sauce.
Pro-Tips for Perfect Fritters
· Onion Texture: For the best texture, slice onions thinly or chop to about ¼-inch pieces. Larger pieces can make the fritters fall apart.
· Batter Consistency is Key: It should be thick, not runny. Too thin, and the fritters will be greasy; too thick, and they’ll be doughy inside.
· Oil Temperature: Maintaining the correct oil temperature is crucial. Too hot = burnt outside/raw inside. Too cool = greasy, soggy fritters.
· Keep Warm: If making a large batch, keep finished fritters warm in a 200°F (95°C) oven on the wire rack until all are fried.
Variations & Ideas
· Herbed: Add 1–2 tablespoons of fresh chopped parsley, chives, or dill to the batter.
· Cheesy: Fold in ½ cup of finely shredded sharp cheddar or Parmesan.
· Spicy: Add a pinch of cayenne pepper or ½ teaspoon of hot sauce to the wet ingredients.
· Baked Option (Less Traditional): Drop spoonfuls onto a greased, parchment-lined baking sheet. Spray tops lightly with oil. Bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden.
These fritters are a beautiful example of making something extraordinarily delicious from very ordinary ingredients. They are wonderfully comforting and best shared straight from the skillet.