Crispy Amish Onion Fritters

I have always loved the golden-brown crunch of Amish onion fritters. These savory, pillowy fritters offer layers of sweet onion and tender batter, crisped to perfection. Simple yet satisfying—perfect as a snack, appetizer, or side dish.

Why You’ll Love This Recipe

I adore how every bite delivers a contrast between the soft, flavorful interior and the crispy exterior. They’re easy to whip up with pantry staples, and the slightly sweet onions pair wonderfully with a cool dipping sauce. Plus, they disappear quickly when guests arrive!

Ingredients

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

• Yellow onions, thinly sliced

• All-purpose flour

• Cornmeal

• Baking powder

• Eggs

• Milk (or buttermilk)

• Salt and pepper

• Optional: garlic powder, paprika

Directions

1. I slice the onions thinly, separating the rings or half-rings.

2. I whisk together flour, cornmeal, baking powder, a pinch of salt and pepper, and any optional spices in a bowl.

3. I beat eggs and milk in a separate bowl, then stir in the sliced onions until each piece is well coated.

4. I heat oil in a skillet over medium heat until it shimmers.

5. I drop spoonfuls of the batter into the hot oil, flattening slightly to form fritters.

6. I fry for a few minutes per side until they turn golden brown and crisp.

7. I drain them on paper towels and serve warm—often with a dipping sauce like sour cream, ranch, or aioli.

Servings and timing

These fritters make about 4–6 servings, depending on size.

• Prep time: ~15 minutes

• Cook time: ~10–12 minutes

• Total time: ~25–27 minutes

Variations

• I swap in finely chopped green onions or leeks for a milder flavor.

• I add shredded cheddar into the batter for extra richness.

• I stir in fresh herbs like parsley or chives to brighten the fritters.

• I make them gluten-free by using a blend of rice flour and cornmeal.

• For spice, I mix in a pinch of cayenne or diced jalapeños.

Storage/reheating

• I store leftovers in an airtight container in the fridge for up to 3 days.

• To reheat, I re-crisp them in a 350°F oven or toaster oven for 5–7 minutes until heated through.

• If I want a soft-but-warm texture, I microwave them for 15–20 seconds, though they lose crispness.

FAQs

What type of onion works best?

I prefer yellow onions for their sweetness and sturdy texture, but white or sweet onions work just as well.

Can I bake these instead of frying?

I find frying gives the best crunch, but I’ve baked them at 400°F on a greased baking sheet for about 15 minutes, flipping halfway, with decent results.

How can I make them crispier?

I make the batter a bit thicker, fry at the right oil temperature, and drain them on paper towels to retain crispness.

Can I prep the batter ahead of time?

I can combine dry ingredients ahead of time, but I don’t mix batter with onions more than an hour ahead—onions release moisture and make the batter soggy.

What dipping sauce pairs well?

I love them with garlic aioli, ranch, sour cream‑herb dip, or even a spicy ketchup or BBQ sauce.

Conclusion

I hope these crispy Amish onion fritters bring comfort and flavor to your table—they’re quick, easy, and perfect for when I want something simple yet impressive. Enjoy!