Discover the Deliciousness of Amish Onion Fritters (The Crispy Side You Didn’t Know You Needed)
I whipped up a batch of these Amish Onion Fritters this afternoon, and it reminded me why I love simple, country-style cooking so much. If you like onion rings, you are going to adore these. They are essentially savory little pillows of golden-brown goodness—crispy on the outside, tender on the inside, and packed with the natural sweetness of sautéed onions.
These fritters are a staple in Amish kitchens because they use basic pantry ingredients to create something truly special. There is no fancy equipment or difficult techniques involved; just a quick batter, a handful of onions, and a hot skillet. They’re the perfect way to turn a few humble onions into a side dish or snack that everyone will be reaching for before you can even get them to the table.
Whether you serve them at a backyard BBQ or as a cozy snack on a rainy day, these fritters are proof that the best flavors are often the simplest.
Simple Amish Onion Fritters
Ingredients
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2 cups yellow onions, finely chopped (about 2 large onions)
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¾ cup all-purpose flour
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2 tsp sugar
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1 tsp baking powder
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½ tsp salt
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½ tsp black pepper
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1 large egg, beaten
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½ cup milk
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Oil for frying (vegetable or canola)
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Optional: A pinch of cayenne pepper for a tiny bit of heat
Instructions
1) Prepare the Onions Peel and finely chop your onions. You want them small enough to incorporate into the batter but large enough to provide a bit of texture and bite.
2) Mix the Dry Ingredients In a medium bowl, whisk together the flour, sugar, baking powder, salt, and black pepper (and cayenne, if using).
3) Add the Wet Ingredients Stir in the beaten egg and milk until a thick batter forms. It should be thick enough to hold the onions together without being too runny.
4) Combine Fold the chopped onions into the batter until every piece is thoroughly coated.
5) Fry Until Golden In a heavy skillet, heat about ¼ inch of oil over medium-high heat. Drop the batter by the tablespoonful into the hot oil, flattening them slightly with the back of the spoon.
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Cook for 2–3 minutes per side, or until they are a deep golden brown and crispy.
6) Drain and Serve Place the finished fritters on a plate lined with paper towels to drain any excess oil. Serve warm with your favorite dipping sauce.
Why Amish Onion Fritters Are the Best
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Budget-Friendly: Onions and flour are about as affordable as ingredients get.
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Crowd-Pleaser: It’s like a hybrid between a hushpuppy and an onion ring—what’s not to love?
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Quick Cleanup: One bowl for the batter and one skillet for the frying.
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Endlessly Dippable: They pair perfectly with everything from ranch dressing to spicy mustard.
Tips for Success
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Don’t Overcrowd the Pan: Fry them in batches so the oil temperature doesn’t drop, which ensures they stay crispy rather than greasy.
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Uniform Chopping: Try to get your onions roughly the same size so they cook evenly within the batter.
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Test the Oil: Drop a tiny bit of batter into the oil; if it sizzles and pops immediately, it’s ready.
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Keep Them Warm: If you’re making a large batch, keep the finished fritters on a wire rack in a 200°F oven while you finish the rest.
Easy Variations
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Cheesy Fritters: Add ½ cup of shredded cheddar cheese to the batter.
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Herb Infusion: Stir in fresh parsley, chives, or thyme for an earthy flavor.
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Corn and Onion: Add ½ cup of corn kernels (fresh or canned) for extra sweetness and crunch.
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Bacon Bit Fritters: Fold in some cooked, crumbled bacon for a smoky, salty twist.
FAQ – Amish Onion Fritters
What is the best dipping sauce for these?
A simple mixture of mayo and ketchup (fry sauce), ranch dressing, or even a spicy remoulade works beautifully.
Can I make these in an Air Fryer?
You can, but they won’t be quite as “traditional.” Lightly spray the basket and the fritters with oil and cook at 375°F for about 10–12 minutes, flipping halfway through.
Can I use red onions instead?
Yes, though yellow or white onions provide that classic, mellow sweetness that makes this recipe famous.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 2 days. Reheat in a dry skillet or a toaster oven to bring back the crispiness.
