Amish Onion Fritters – Indulge in the authentic taste of Amish Onion Fritters, an American appetizer that promises a delightful crunch and a burst of flavor with every bite. Picture this: golden-brown, crispy fritters filled with tender white onions, seasoned to perfection. A sure-shot hit for any gathering!
The first time I whipped up these Amish Onion Fritters was on a whim, inspired by a quaint Amish cookbook I’d stumbled upon in an old bookstore. I remember being curious about how such a simple combination could yield something so delectable. And oh boy, was I in for a treat! My husband, usually reserved in his compliments, couldn’t stop praising them, and my little one? She polished off half the batch herself!
What makes these Amish Onion Fritters truly special?
What truly sets these Amish Onion Fritters apart is their authenticity, straight from the heart of the American countryside. With a texture that’s crispy on the outside while maintaining a tender interior, these versatile treats not only stand out on their own but also beautifully complement a range of dipping sauces, making them the perfect appetizer for any occasion.
What You Need To Make This Amish Onion Fritters Recipe?
All-purpose flour: All-purpose flour serves as the binding agent providing structure to the fritters. If you want an option or need to accommodate restrictions you can use whole wheat or gluten-free flour instead although the texture may vary slightly.
Granulated sugar: A small amount of granulated sugar adds a touch of sweetness to balance out the savory flavors. For an alternative, you could try using coconut sugar or a pinch of stevia. Be aware that it may alter the level of sweetness.
Cornmeal: Cornmeal is essential, for achieving that signature crispiness in the fritters. While fine cornmeal is optimal for texture using grind can lend an extra crunch.
Whole milk: Whole milk contributes richness, to the batter. If you prefer a dairy-free option, almond or soy milk can be used as substitutes; however whole milk tends to lend a texture to the fritters.
White onions: White onions offer a slightly sweet flavor that beautifully complements the crispy exterior. For a taste consider using onions. Red onions will add color. Impart a slightly different flavor profile.
Salt and pepper: These seasonings are necessary to enhance the flavors in the fritters. Adjust them to your liking. Remember, it’s better to add more later if needed than to deal with an overly salty batter.
Oil for frying: Use neutral oils, like canola, vegetable or sunflower as they won’t overpower the fritter’s taste. For a richer flavor you can try coconut oil or ghee but keep in mind that they have a lower smoke point and might slightly change the taste.
Steps To Make Amish Onion Fritters:
Step 1: Let’s get cooking, dear readers! In your favorite mixing bowl (I always use the one grandma gave me), combine your flour, sugar, cornmeal, baking powder, and milk. You want a nice, smooth mix. Toss in those freshly chopped onions and season with some salt and pepper. Give it a good mix, feeling the love and warmth.
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Step 2: While you’re getting that batter ready, have your skillet on the stove, warming up with about a half-inch of oil. You’re looking for that sizzle – when your oil is about 350°F. Using a tablespoon (or your intuition), drop dollops of batter into the oil. Spread them out just a tad so they’re not too thick. Oh, and wait for that golden-brown magic to appear on both sides.
Step 3: Once they’ve danced in the oil and are beautifully crisp, let them rest on a paper towel (they’ve earned their break). Serve them up while they’re still hot, maybe with a sauce of your choice, and watch them disappear!
Storage Options
Look, these Amish Onion Fritters are best right out of the skillet – there’s just something magical about that fresh crunch. But if you’ve got leftovers (maybe the kids didn’t eat as many as you thought?), here’s what I usually do. Toss them in an airtight container with a paper towel to keep any extra moisture at bay. They’ll last for about three days in the fridge, but they’re at their crispiest if you reheat them in the oven at 350°F. Microwave? Meh, it’ll soften them up too much, so let’s skip that.
And yeah, you can freeze them. I’m not saying they’ll be exactly the same (that freezer life can mess with the texture), but it works if you need to. Freeze in a single layer first, then pop them in a bag. When you’re craving a snack, go straight from frozen into a 375°F oven for 15-20 minutes.
Variations and Substitutions
These fritters are like that one friend who just goes with the flow – they’re super flexible. Don’t be afraid to experiment!
- Different Onions: I’ve tried red onions a few times, and they add a fun, slightly sweet twist. Shallots work too if you’re feeling fancy!
- Milk Swaps: If you’re out of milk, almond or oat milk does the job. Not exactly the same, but close enough.
- Gluten-Free: Swap in a gluten-free flour blend with xanthan gum – keeps things nice and crispy.
- Spice It Up: A pinch of cayenne or paprika gives them a little kick. One time, I added chopped jalapeños because, well, why not?
- Oil Options: I usually stick to canola or vegetable, but I’ve tried coconut oil, and it gave a slight tropical twist. Fun for a change, but not a must.
Honestly, these are fun to play around with. Make them your own – who knows, you might stumble onto your own family favorite!
Tip:
To add a depth of taste you might want to think about soaking the white onions in a blend of buttermilk and a small amount of paprika, for approximately one hour prior to incorporating them into the batter. This process will slightly soften the onions infusing them with a richness and a delicate touch of smokiness, from the paprika. The outcome? Fritters that are more flavorful and possess a smoother texture on the inside.
Frequently Asked Questions:
Can I use red onions instead of white?
Certainly! Instead of using white onions, you can definitely opt for red onions. They have a different flavor and can add a delightful twist to your dish.
What’s the best dip to serve these fritters with?
When it comes to serving these fritters they are delicious, on their own. However, they pair well with aioli, mayonnaise infused with herbs or even a spicy ketchup.
Can I bake these instead of frying?
Absolutely! If you prefer an option or want to try something different you can bake these fritters instead of frying them. Baking will give them a texture – not as crispy but still equally delicious. Just remember to grease your baking tray and keep an eye on them while they cook.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Amish Onion Fritters
Ingredients
- 2/3 c all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp cornmeal
- 2 tsp baking powder
- 2/3 c whole milk
- 2 c white onions chopped (about 1 medium onion)
- Kosher salt and freshly ground black pepper to taste
- Oil for frying as needed
Instructions
- Start by combining flour, sugar, cornmeal, baking powder and milk in a bowl until you have a smooth batter.
- Add chopped onions to the mixture. Season it, with salt and pepper.
- Next heat 1/2 inch of oil in a skillet over high heat.
- Once the oil reaches a temperature of around 350°F, drop spoonfuls of batter onto the skillet. Flatten them slightly.
- Fry the batter until both sides turn a brown color.
- After frying remove the cooked fritters from the oil. Let them drain on paper towels.
- Serve these fritters while they're still warm and savor every bite!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
13 Responses
These are heaven. Just like my grandmother used to make. I served them at a bar-b-q and everyone loved them! Thank you.
Did you make these prior to going to the BBQ? If so, how did you keep them warm and were they still crispy? Just saw this recipe and would like to make them for a cookout. Thank you!
These are so delicious! I whipped up some milk & lemon buttermilk for the onions and used a little more flour than the recipe because my onion was pretty big. They came out beautifully! I am inspired to try again with shallots and chives mixed in!
Wonderful
If you let the batter sit after adding the onions, you’ll get a better onion flavour. A couple of hours in the fridge will do the trick, or even overnight.
Wondering about the temperature of oil- is it really 175°? Seems like it should be 375°.
Dear Janice,
Thank you so much for bringing this to my attention. You’re absolutely right, and I appreciate your keen eye for detail. The correct temperature for the oil in the recipe should indeed be 375°F, not 175°F. This higher temperature is essential for achieving the golden, crispy texture we love in fried foods, ensuring they cook properly without absorbing too much oil.
I’ve updated the recipe on the blog to reflect this correction. My apologies for any confusion this may have caused, and I’m grateful for readers like you who help make our cooking community more accurate and informed. If you have any more insights or questions as you explore recipes, please don’t hesitate to share. Your feedback is invaluable.
Happy cooking, and thank you again for your contribution!
Best wishes,
Natasha
Absolutely wonderful! Will never ever buy another fried onion ring
I will be making this in the very near future. Can’t wait to make it!
One question though. Should this be a thick batter?
Yes, your batter should be thick, but not so thick that you have to hit a spoonful on your pot to dislodge it. It should slide off a spoon, as you use another spoon, to scoop the batter with the 2nd spoon into the hot oil. The batter should not drip out of the 1st spoon on its own. You will just know when you have it right. These are delicious served with fish or salmon and coleslaw. I have made them for years.
Could you use Vidalia onions? Thanks!
Took a long time to make a batch, but it was worth the effort! I never made these before, but it was delicious! I used non-dairy milk to make it dairy-free and soaked the onions in ‘milk’ with vinegar to mimic the buttermilk idea. The temp may be too high for me, but I reduced it a little for my pan and after a few tries, I felt like a pro! Thanks for the recipe!
Just delicious. I had never made them before but now will be a regular.