Amish Onion Fritters are a humble, old-fashioned comfort food that perfectly reflects the simplicity and heartiness of Amish cooking. Crispy on the outside and tender on the inside, these golden fritters are packed with sweet onions and lightly seasoned batter, then pan-fried to perfection. They’re the kind of dish that feels nostalgic from the first bite—simple ingredients, honest flavor, and pure satisfaction.
Often served as a side dish, snack, or even a light meal, Amish onion fritters are especially popular at community dinners, church suppers, and family gatherings. They come together quickly, require no special equipment, and use pantry staples you likely already have. Whether enjoyed fresh from the skillet or reheated the next day, these fritters are always a hit.
Ingredients (Makes 12–14 fritters)
- 2 large yellow onions, finely chopped
- 190 g (1½ cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon granulated sugar
- 2 large eggs
- 120 ml (½ cup) whole milk
- 2 tablespoons vegetable oil or melted butter (for batter)
- Vegetable oil, for frying
Detailed Instructions
1. Prepare the Onions
Peel the onions and chop them finely. Smaller pieces cook more evenly and help the fritters hold together. Place the chopped onions in a large mixing bowl and set aside.
2. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, black pepper, and sugar. Mixing the dry ingredients first ensures even seasoning throughout the batter.
3. Combine the Batter
In another bowl, beat the eggs lightly, then whisk in the milk and 2 tablespoons of oil or melted butter.
Pour the wet mixture into the bowl with the dry ingredients and stir until just combined. The batter should be thick but spoonable—similar to pancake batter.
4. Add the Onions
Fold the chopped onions into the batter, making sure they are evenly coated. The onions should be well distributed, with enough batter to bind them together without drowning them.
5. Heat the Oil
Pour about 2–3 cm (1 inch) of vegetable oil into a large skillet. Heat over medium heat until the oil reaches about 175°C (350°F). If you don’t have a thermometer, drop a small bit of batter into the oil—if it sizzles immediately, the oil is ready.
6. Fry the Fritters
Using a spoon or small scoop, carefully drop heaping tablespoons of batter into the hot oil, gently flattening them slightly with the back of the spoon.
Fry for 2–3 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan; fry in batches if necessary.
7. Drain and Rest
Remove the fritters from the oil using a slotted spoon and place them on a paper towel–lined plate to drain excess oil. Let them rest for a minute before serving.
Serving Suggestions
Amish Onion Fritters are delicious served:
- As a side dish with roasted meats or chicken
- With sour cream, plain yogurt, or applesauce
- Alongside soups or stews
- As a snack with dipping sauces
They’re best enjoyed warm while the edges are crisp.
