Amish Onion Fritters – Crispy, Golden, and Bursting with Flavor!

How to Make Amish Onion Fritters

Step 1 – Make the Batter
In a large mixing bowl, whisk together the flour, sugar, cornmeal, and baking powder. Gradually add the milk, whisking until smooth. The batter should be thick enough to coat the onions but still pourable.

Step 2 – Add the Onions
Stir in the chopped onions until they are evenly coated in the batter. Season with salt and pepper.

Step 3 – Heat the Oil
Pour about ½ inch of oil into a large skillet and heat over medium-high. Test by dropping a small bit of batter into the oil — if it sizzles right away, it’s ready.

Step 4 – Fry the Fritters
Carefully drop spoonfuls of batter into the hot oil, flattening slightly with the back of a spoon. Fry in batches for 2–3 minutes per side until golden brown.

Step 5 – Drain & Serve
Remove with a slotted spoon and drain on paper towels. Sprinkle with a little extra salt while hot.

What to Serve with Amish Onion Fritters

Creamy ranch or chipotle mayo for dipping
A side of chili for dunking
As part of a breakfast plate with eggs and bacon
Alongside barbecue or fried chicken for a picnic vibe

Tips for Perfect Fritters

Don’t overcrowd the pan — it lowers the oil temperature and makes fritters soggy.
Use medium-high heat — too low and they’ll absorb oil, too high and they’ll burn.
Serve immediately for maximum crispiness.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven at 375°F for 5–7 minutes to bring back the crunch. Avoid microwaving — they’ll go soft.

FAQ

Can I make them ahead?
Yes! Mix the dry ingredients ahead of time, then add milk and onions just before frying.

Can I bake these instead of frying?
They won’t be quite as crispy, but you can bake them at 425°F for about 12–15 minutes per side. Brush with oil before baking.

Do they work with gluten-free flour?
Yes — just use a cup-for-cup gluten-free blend and make sure your baking powder is gluten-free.