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Let me tell you something—if you’ve never had an onion fritter, the kind that crackles when it hits the hot oil and smells like Saturday night at Grandma’s house—well, you’re in for a treat. These aren’t your average onion rings or anything you’d find in a drive-thru. No ma’am. These are rustic, golden, Amish-style onion fritters, made with love, pantry staples, and a good cast-iron skillet.
I first stumbled across this little gem of a recipe while flipping through an old church cookbook I found at a yard sale. You know the ones—plastic spiral binding, faded photos, lots of Jell-O salads. But tucked in between the casseroles and the “congealed things,” I found a simple onion fritter recipe with a note: “Good with chili or beans.” And boy, were they right.
These fritters are humble, hearty, and absolutely delicious. Let’s get to it.
Why You’ll Love These Onion Fritters
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Full-on onion flavor without the harsh bite
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No fancy ingredients—everything’s probably in your kitchen now
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Crispy on the outside, tender on the inside
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Ready in 20 minutes or less
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That little touch of cornmeal? Oh honey, it’s the secret
Ingredient Notes — Keepin’ It Simple
Here’s the beauty of this recipe: it’s forgiving and flexible. If you can stir batter and heat oil, you’re halfway there.
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Flour (2/3 cup) – Regular ol’ all-purpose. Nothing special needed.
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Sugar (1 tbsp) – Just enough to mellow out the onion. No, it won’t taste sweet.
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Cornmeal (1 tbsp) – Adds a bit of crunch and old-school flavor.
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Baking Powder (2 tsp) – Gives the fritters a nice lift—light but not fluffy.
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Whole Milk (2/3 cup) – Makes everything come together smooth and creamy.
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White Onion (2 cups chopped) – One medium onion will do it. Chop it fine but don’t mince it into mush.
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Salt & Pepper – Be generous. Taste as you go.
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Oil for Frying – I use canola or vegetable. Peanut oil is also fabulous if you have it.
Optional add-in: A sprinkle of paprika or garlic powder gives a little extra flair. Totally up to you!
How to Make Amish Onion Fritters (Without Fuss)
1. Mix the Batter
In a medium bowl, whisk together flour, sugar, cornmeal, and baking powder. Pour in the milk and stir until smooth. Then toss in those chopped onions along with salt and pepper. Stir until everything’s evenly coated. It’ll be a thick, lumpy batter—just how we want it.
2. Heat the Oil
In a heavy skillet (cast iron if you’ve got it), heat about a ½ inch of oil over medium-high heat. You’re aiming for 375°F. No thermometer? No problem—just drop in a tiny bit of batter. If it sizzles and floats, you’re good.
3. Fry the Fritters
Drop heaping tablespoons of batter into the hot oil. Flatten them slightly if you like ’em thinner and crispier. Let them fry 2–3 minutes per side until they’re a lovely golden brown. Don’t crowd the pan—give them some breathing room.
Flip gently! If it resists, wait a few seconds—it’ll let go when it’s ready.
4. Drain & Serve
Remove the fritters to a paper towel–lined plate. A little sprinkle of salt while they’re still hot never hurt anybody.
Serve ’em warm. Honestly? I’ve eaten three standing over the stove before anyone else knew they were done.
Make ’Em Your Own — Fun Twists & Tasty Turns
Want to switch things up? Here are a few ideas:
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Cheddar & Chive Fritters – Add ¼ cup shredded cheddar and a teaspoon of chopped fresh chives. Heavenly.
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Spicy Southern Fritters – Toss in a pinch of cayenne or chopped jalapeños.
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Buttermilk Swap – Use buttermilk instead of regular milk for tangier depth.
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Zucchini Sneak-In – Fold in ½ cup shredded zucchini to make it veggie-friendly (just squeeze out the water first).
Leftovers? Here’s What to Do
These are best eaten fresh, but if you do have extras (hard to imagine), here’s how to save and revive them:
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Store: Airtight container in the fridge for up to 3 days.
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Reheat: Pop them into a hot skillet or toaster oven to bring back that crisp. Avoid the microwave unless you want sad fritters.
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Freeze: Place in a single layer on a baking sheet until frozen, then store in a freezer bag. Reheat straight from frozen in a hot oven.
From My Kitchen to Yours…
There’s just something about these Amish Onion Fritters that feels like a hug from your favorite aunt or a chat at the church potluck. They’re humble, yes—but packed with flavor and love. If you give these a try, I’d love to know what you think. Did you change them up? Serve them with soup? Or just eat the whole batch with a little ranch dip like I did last week?
Drop a note in the comments or tag me on Instagram—nothing makes me happier than seeing your kitchen in action.
Until next time, take care and keep frying the good stuff.
Amish Onion Fritters
Ingredients
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon cornmeal
- 2 teaspoons baking powder
- 2/3 cup whole milk
- 2 cups white onions chopped (about 1 medium onion)
- to taste Kosher salt
- to taste freshly ground black pepper
- as needed oil for frying
Instructions
- In a medium bowl, whisk together the flour, sugar, cornmeal, and baking powder. Slowly add the milk and whisk until smooth.
- Stir in the chopped onions and season with salt and pepper to taste.
- Heat about 1/2 inch of oil in a skillet over medium-high heat until it reaches 375°F.
- Drop heaping tablespoons of batter into the oil, flattening each slightly. Fry for 2–3 minutes per side, until golden brown and crisp.
- Transfer the fritters to a paper towel-lined plate to drain excess oil.
- Serve hot and enjoy!
Notes