Amish Onion Fritters

Introduction

The kitchen smelled like warm caramel and a little Sunday luck as the onions hit the hot oil. Right away I thought of simple farm tables and the crunchy comfort of Amish Onion Fritters in the pan. This always takes me back to Sunday dinners. If you like playful onion snacks, try a milder twist like my baked blooming onion for a hands-off version.

Why You’ll Love This

• Quick to mix and fry — ready in about 30 minutes.
• Budget-friendly with pantry staples.
• Kid-approved crunch; adults love the savory bite.
• Flexible: serve as appetizer or side.

Quick Recipe Snapshot

• Servings: 4 (about 12–16 fritters)
• Prep time: 15 minutes (plus 15 minutes for onions to rest)
• Cook time: 12–15 minutes
• Total time: 30–35 minutes
• Skill level: Easy
• Taste: savory + sweet-caramelized

Warm confidence: you’ll see and hear when they’re done — golden, crackling edges and a soft center.

Ingredients You’ll Need

• 2 large onions, thinly sliced
• 1 cup all-purpose flour
• 1 cup buttermilk
• 1 egg
• 1 teaspoon baking powder
• Salt and pepper to taste
• Oil for frying

Chef notes:

• Onions: yellow or sweet work best.
• Buttermilk: adds tang and lightness.
• Oil: use a neutral oil with a high smoke point.
• Flour: all-purpose keeps fritters tender.

Also, if you like bold southern flavors, pair these with a recipe for Tennessee onions alongside.

How to Make It

1. First, toss the thinly sliced onions with salt and pepper in a bowl. Then let them sit 15 minutes to soften and draw out moisture.
2. Next, whisk the flour and baking powder in a second bowl until blended. Slowly add the buttermilk while stirring so the batter smooths without lumps.
3. Then stir in the egg until the batter looks glossy and slightly thick. You want a coating batter, not a paste.
4. Meanwhile, fold the onions into the batter, mixing until every strand wears a light coat. You should see the onions cling together.
5. Heat about 1/2 inch of oil in a large skillet over medium. You’ll know it’s ready when a drop of batter sizzles and bubbles at once.
6. Finally, drop tablespoonfuls into the hot oil. Fry 3–4 minutes per side, flipping when the edges turn deep golden and the fritter feels firm. Remove to paper towels to drain.

Tip cues: look for even golden color and hear a steady sizzle. When fritters feel set and not doughy, they’re done.

For a slightly different crunch, I sometimes adapt the method used for crispy mini blooming onions when I want less oil.

Kitchen Tips (From My Kitchen)

1. Time-saver: Slice onions with a mandoline; then soak quickly in cold water to reduce bite.
2. Common mistake + fix: Batter too thin — add a tablespoon of flour at a time until it clings.
3. Simple variation: Stir in 1/2 teaspoon smoked paprika or chopped parsley for a fresh lift.

Serving Ideas

• As an appetizer with a tangy yogurt-dill or spicy remoulade for dipping.
• For brunch stacked on soft toast with a poached egg and greens.
• Alongside roasted chicken and simple mashed potatoes for a cozy weeknight.
• Garnish: chopped chives, a squeeze of lemon, or flaky sea salt.

Storing & Leftovers

• Fridge: Store in an airtight container for 2–3 days.
• Freezer: Flash-freeze flat on a tray, then bag for up to 1 month.
• Reheat: Warm on a baking sheet at 375°F for 6–8 minutes to keep crisp.
  Leftover idea: Chop and toss into a grain bowl or sandwich for crunch.

Amish Onion Fritters

Crispy, cozy bites made from simple pantry staples, perfect for appetizers or sides.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 fritters

Course: Appetizer, Snack

Cuisine: American, Comfort Food

Calories: 150

Ingredients Method Notes

Ingredients

  

Main ingredients

• 2 large large onions, thinly sliced Yellow or sweet onions work best.
• 1 cup all-purpose flour Keeps fritters tender.
• 1 cup buttermilk Adds tang and lightness.
• 1 large egg For binding.
• 1 teaspoon baking powder
• Salt and pepper to taste
• Oil for frying Use a neutral oil with a high smoke point.

Method

 

Preparation

1. Toss the thinly sliced onions with salt and pepper in a bowl and let them sit for 15 minutes to soften and draw out moisture.
2. Whisk the flour and baking powder in a second bowl until blended. Slowly add the buttermilk while stirring to avoid lumps.
3. Stir in the egg until the batter is glossy and slightly thick, ensuring it’s a coating batter and not a paste.
4. Fold the onions into the batter, mixing until every strand is coated.

Cooking

1. Heat about 1/2 inch of oil in a large skillet over medium heat until a drop of batter sizzles.
2. Drop tablespoonfuls of batter into the hot oil, frying for 3–4 minutes per side until deep golden and firm.
3. Remove fritters to paper towels to drain.

Notes

For a slightly different crunch, adapt the method for crispy mini blooming onions. Serve with tangy yogurt-dill or spicy remoulade for dipping. Can be served hot, or chilled and added to a grain bowl.

FAQs

Q: Can I make these ahead?
A: Yes. Mix the batter and slice onions up to a day ahead. Keep covered and fry just before serving.

Q: What can I substitute for buttermilk?
A: Use 1 cup milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes. It works fine.

Q: How do I know they’re done?
A: They should be deep golden on both sides and feel springy when pressed. If in doubt, test one for doneness.

Q: Can I freeze Amish Onion Fritters?
A: Yes — freeze after frying on a tray, then store in a bag. Reheat in the oven for best texture.

Final Thoughts

These fritters are a small, comforting thing that turn an ordinary onion into a crunchy memory. Try them plain first, then experiment with herbs, spices, or a dash of hot sauce. I hope they find a spot on your next Sunday table — Amish Onion Fritters

Conclusion

For an alternative crispy onion idea, see this classic Amish Onion Fritters recipe on Just A Pinch which inspired parts of my method. Also, this collection at 12 Tomatoes explores variations of Amish Onion Fritters.