Amish Onion Fritters
These crispy, golden fritters are crunchy on the outside and soft on the inside—simple, comforting, and full of flavor.
Ingredients:
2 large onions, thinly sliced
1½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
2 large eggs
¾ cup milk
2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
Vegetable oil, for frying
Optional for Serving:
Applesauce
Sour cream or ranch dressing
Hot sauce or ketchup
Instructions:
Prepare the Batter
In a large bowl, whisk together the flour, baking powder, salt, black pepper, and paprika.
In a separate bowl, beat the eggs and milk together.
Pour the wet mixture into the dry ingredients and stir gently until just combined (do not overmix).
Fold in the sliced onions and parsley until well coated.
Heat the Oil
Heat about ½ inch of vegetable oil in a deep skillet over medium-high heat.
The oil should reach about 350–375°F (175–190°C).
If you don’t have a thermometer, drop a little batter into the oil—it should sizzle and rise immediately.
Fry the Fritters
Drop heaping tablespoons of batter into the hot oil.
Do not overcrowd the pan.
Fry for 2–3 minutes on each side, until golden brown and crispy.
Remove and drain on paper towels.
Serve
Serve warm with your favorite dipping sauce.
Best enjoyed fresh, but you can reheat them in the oven at 350°F (175°C) until crispy again.
Tips:
Soak onions in cold water for 10 minutes to reduce sharpness (optional).
The batter should be thick enough to coat the onions. Add a little milk if needed.
Keep cooked fritters warm in a low oven while frying the rest.
You can add shredded potato, zucchini, or corn for extra flavor.
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: About 18–20 fritters