Name: Amish Onion Fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large sweet onions (Vidalia or Walla Walla), thinly sliced; 1/2 cup all-purpose flour; 1/4 cup cornmeal; 1 tsp baking powder; 1 tsp salt; 1/4 tsp black pepper; 1 tsp sugar; 1/4 cup milk; 1/4 cup water; Vegetable oil for frying (about 1/2 inch deep)

Amish onion fritters are a simple, savory snack that I make when I want something crispy, golden, and full of flavor. These humble fritters are made with sweet onions and a seasoned batter, then pan-fried until they’re crunchy on the outside and tender inside. They’re a perfect side dish, appetizer, or anytime comfort food.

Why You’ll Love This Recipe

What I love about Amish onion fritters is how easy and budget-friendly they are. I don’t need any special equipment or hard-to-find ingredients—just onions, flour, and a few pantry staples. The batter comes together in minutes, and the result is a delicious, old-fashioned treat that’s crispy, flavorful, and comforting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet onions, thinly sliced
All-purpose flour
Cornmeal
Baking powder
Salt
Black pepper
Sugar
Milk
Water
Vegetable oil (for frying)

Directions

I start by slicing the onions thin and breaking them apart into strands.
In a mixing bowl, I whisk together the flour, cornmeal, baking powder, salt, pepper, and sugar.
I stir in the milk and water until a thick batter forms, then fold in the sliced onions until they’re fully coated.
In a skillet, I heat about 1/2 inch of vegetable oil over medium heat until hot.
I drop spoonfuls of the onion batter into the oil and gently flatten them with the back of a spoon.
I fry each side for 2–3 minutes, or until golden brown and crispy, then transfer the fritters to a paper towel-lined plate to drain.
I serve them warm, optionally with dipping sauces like ranch, sour cream, or spicy mayo.

Servings and timing

This recipe makes about 10–12 fritters, serving 4 people. It takes about 15 minutes to prep and another 15 minutes to cook, so it’s ready in about 30 minutes total.

Variations

Sometimes I add a pinch of paprika or cayenne for a touch of heat. I’ve also stirred in chopped chives or parsley for freshness. For a cheesy twist, I mix in a bit of shredded cheddar right into the batter.

Storage/reheating

I store leftovers in the fridge for up to 2 days. To reheat, I use a skillet or toaster oven so they stay crispy—I avoid the microwave since it makes them soggy. These are best served fresh, but they can still be tasty the next day.

FAQs

What kind of onions work best?

I prefer sweet onions like Vidalia or Walla Walla. They bring a mild, sweet flavor that balances the savory batter perfectly.

Can I bake these instead of frying?

Technically yes, but they won’t get as crisp. I recommend shallow frying for the best texture and flavor.

How do I keep the fritters from getting greasy?

I make sure the oil is hot enough before adding the batter (around 350°F), and I don’t overcrowd the pan. Draining on paper towels helps too.

Can I freeze the fritters?

I freeze them after cooking, then reheat in a hot oven or air fryer until crisp. They hold up surprisingly well this way.

What can I serve with onion fritters?

They go great with dipping sauces like ranch, garlic aioli, or chipotle mayo. I also pair them with grilled meats or serve them as a side with soup or chili.

Conclusion

Amish onion fritters are a nostalgic, satisfying snack that I can whip up anytime with basic ingredients. They’re crispy, flavorful, and totally crave-worthy. Whether I serve them as a starter, a side, or a comfort food indulgence, they always deliver big flavor in every bite.