Amish Onion Fritters (Onion Patties)
A diner-style favorite that fries up gloriously crisp on the outside and tender at the core. These Amish onion fritters come together with pantry staples and sweet onions for a snackable bite that disappears fast. Written and tested for a professional cooking site—and proudly brought to you by tinsuf.
Table of Contents
Ingredients
- 2 large sweet onions, finely chopped (about 4 cups)
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1/2 teaspoon paprika or smoked paprika (optional)
- 1 large egg
- 3/4 cup milk or buttermilk (plus 1–2 Tbsp if needed)
- Neutral oil for frying (canola or peanut)
Instructions
- Prep the onions —
Finely chop the onions. If they’re very juicy, toss with a pinch of salt, rest 5 minutes, then blot dry so the fritters crisp well. - Make the batter —
Whisk flour, cornmeal, baking powder, salt, pepper, sugar, and paprika. Whisk in egg and milk to a thick, scoopable batter. Fold in onions to coat evenly. Adjust with a splash of milk or a spoon of flour if needed. - Fry —
Heat 1/2 inch oil in a heavy skillet to 350–365°F (175–185°C). Drop heaping tablespoons of batter; gently flatten. Fry 2–3 minutes per side until deep golden. Maintain oil temperature for consistent crunch. - Drain & season —
Move to a rack or paper towels; sprinkle with a pinch of salt while hot. - Serve —
Serve immediately with ketchup, ranch, or a zippy dip (see Expert Tips).
Troubleshooting & Consistency Tips
- Greasy fritters: Oil wasn’t hot enough. Aim for 350–365°F and don’t overcrowd the pan.
- Falling apart: Batter too loose—stir in 1–2 teaspoons flour or let rest 5 minutes so flour hydrates.
- Pale, soft crust: Fry a touch longer and finish on a wire rack (not towels) to preserve crunch.
- Too dense: Overmixing deflates the batter. Mix just to combine after adding liquids.
Storage & Make-Ahead
- Refrigerate: Up to 3 days in an airtight container.
- Reheat: 400°F (205°C) oven or air fryer 5–7 minutes until re-crisped.
- Freeze: Arrange cooked fritters on a tray to freeze, then bag up to 2 months. Reheat from frozen at 400°F until hot and crisp.
- Prep ahead: Batter can rest (covered, refrigerated) up to 4 hours; stir before frying.
Why This Recipe Works
Cornmeal adds delicate crunch while flour and baking powder create a light, tender interior. Briefly salting/blotting the onions removes excess moisture so the crust stays shatter-crisp. Frying at a steady 350–365°F minimizes oil absorption, delivering fritters that are crisp outside and sweet-savory within.
Expert Tips
- Buttermilk boost: Swap milk for buttermilk for tang and extra tenderness.
- Flavor riffs: Stir in chopped chives or parsley, a minced jalapeño, or 1/2 cup corn kernels. Cheesy version: fold in 1/2 cup shredded cheddar.
- Air-fryer option: Spoon small mounds onto lightly oiled parchment, spray tops, and cook at 400°F (205°C) for 8–10 minutes, flipping once.
- House sauce: Mix 1/2 cup mayo + 2 Tbsp ketchup + 1 tsp prepared horseradish + 1 tsp lemon juice + pinch smoked paprika.