Amish Onion Fritters — Crispy Corn & Onion Bites

Sweet, carmelized onions meet a crisp corn-battered shell that snaps in the first bite. Amish onion fritters are a simple, homespun snack with deep onion flavor and a golden crust. I perfected this version after testing it eight times with different cornmeal grinds and frying oils to balance crispness and tenderness. The result is a fritter that holds together, drains well, and browns evenly without tasting greasy. Read on for the exact ingredients, step-by-step method, and pro tips that make these reliably excellent at home. If you love fried onions, try this method instead of heavy batter used in beer-battered onion rings for a lighter, corn-forward crunch.

Why This Recipe Works

Coarse cornmeal in the batter creates a textured crust that stays crisp after draining.
Brief salting of the sliced onions draws moisture and concentrates sweetness without limp fritters.
A small amount of baking powder gives lift so the fritters are tender inside and not dense.
Resting the batter 10–15 minutes hydrates the cornmeal and prevents a raw-meal taste.
Frying at a steady 175°C (350°F) browns the outside while cooking the interior through.

Ingredients Breakdown

Yellow onions — 500 g (about 3 medium). Onions are the star; they provide sweetness and structure. Do not substitute with pre-chopped frozen onions — they release too much water.
All-purpose flour — 125 g (1 cup). Gives body to the batter and binds the onions. For a lighter fritter, use 90 g (3/4 cup) and add 30 g (1/4 cup) more cornmeal.
Cornmeal (medium grind) — 70 g (1/2 cup). Adds crunch and the classic corn taste. If you use fine cornmeal, the crust will be less textured.
Baking powder — 5 g (1 tsp). Gives a small lift so fritters aren’t gummy.
Large egg — 1 (about 50 g). Binds the mixture. For an egg-free option, see Variations.
Whole milk — 120 ml (1/2 cup). Hydrates the dry ingredients and keeps the interior tender. Use buttermilk for tang and softer crumb.
Salt — 7 g (1 1/4 tsp) Diamond Crystal or 3/4 tsp Morton’s (see note). Salt is split between the onions and batter to season throughout. If using Morton’s, reduce by half in the onions.
Black pepper — 1/2 tsp freshly ground. Simple seasoning to highlight onion.
Neutral oil for frying (vegetable, canola, or peanut) — enough to fill a skillet to 6–8 mm (1/4–1/3 inch). Deep-frying is not necessary. Use peanut oil for higher smoke point and cleaner flavor.
Optional: chopped chives or parsley — 15 g (1/4 cup) for freshness; lemon wedges for serving.

Ingredient substitution notes: You can swap whole milk for 120 ml (1/2 cup) buttermilk; the fritters will be slightly tangier and more tender. Use Diamond Crystal kosher salt for the amounts listed; if you use Morton’s, reduce quantities by roughly half because it’s denser.

Essential Equipment

10–12 inch heavy skillet or cast-iron pan — distributes heat evenly and prevents hot spots.
Slotted spatula — to flip and drain fritters cleanly.
Fine-mesh strainer or colander — for draining salted onions.
Instant-read thermometer — to monitor oil temperature (175°C / 350°F).
Large mixing bowl and a whisk — for gentle mixing.
Cooling rack set over a rimmed baking sheet — for draining after frying. If you don’t have a rack, use paper towels in a single layer to avoid steaming.

Step-by-Step Instructions

Prep Time: 15 minutes. Cook Time: 15 minutes. Inactive Time: 10–15 minutes resting. Total Time: 40 minutes. Servings: 6 (about 2 fritters per serving).

Step 1: Slice and sweat the onions

Slice 500 g (about 3 medium) yellow onions into 4–5 mm (1/8–3/16 inch) half-moons. Toss with 4 g (3/4 tsp) salt and let sit in a colander for 10 minutes to draw out moisture. After 10 minutes, press gently to release excess liquid; you want slightly damp onions, not puddling water. This concentrates flavor and prevents watery batter.

Step 2: Mix dry ingredients

In a large bowl whisk together 125 g (1 cup) all-purpose flour, 70 g (1/2 cup) cornmeal, and 5 g (1 tsp) baking powder with 3 g (1/2 tsp) black pepper and 4 g (3/4 tsp) salt. Whisk for 10 seconds until evenly combined. Dry ingredients should be lump-free.

Step 3: Combine wet ingredients and batter

Beat 1 large egg and 120 ml (1/2 cup) whole milk in a small bowl. Pour into the dry mix and stir until just combined — about 10–12 gentle stirs. Do not overmix — stop as soon as no dry flour is visible. Fold the drained onions and 15 g (1/4 cup) chopped chives into the batter. Batter will be thick but scoopable.

Step 4: Heat the oil

Pour enough neutral oil into your skillet to reach 6–8 mm (1/4–1/3 inch) depth. Heat to 175°C (350°F) — about medium heat on most stoves. Test with a small drop of batter; it should sizzle and rise slowly. Maintain temperature; adjust heat so oil stays between 170–180°C (338–356°F).

Step 5: Fry the fritters

Spoon 2 tbsp (30 ml) portions of batter into the hot oil, flattening lightly with the back of the spoon. Fry for 2–3 minutes per side until deep golden brown, flipping once. Cook in batches — do not crowd the pan. Total frying time per batch is about 5–6 minutes. Drain on a cooling rack set over a sheet pan to keep crisp.

Step 6: Serve immediately

Serve fritters warm, within 10 minutes of frying, with lemon wedges or a simple yogurt dip. Reheat instructions are in the Storage & Reheating section. Leftover batter can be chilled for up to 24 hours and fried later; batter may thicken—add 15–30 ml (1–2 tbsp) milk to loosen if needed.

Expert Tips & Pro Techniques

Temperature control is the most common mistake: oil that’s too hot browns outside but leaves the center raw; too cool and fritters soak oil. Keep oil between 170–180°C (338–356°F).
Avoid over-salting the onions. Quick salting draws flavor but excess will make the fritter flat. Taste a small onion slice after salting to judge.
Make-ahead: mix the dry ingredients and store in an airtight container. Combine with onions and wet ingredients just before frying. Cooked fritters reheat well in a 175°C (350°F) oven for 8–10 minutes.
Professional trick for less oil absorption: briefly rest fritters on parchment for 20 seconds, then move to a rack to finish draining—this reduces oil pooling.
If your batter breaks apart while frying, it’s usually because the onions were too wet or the batter was under-floured. Squeeze excess moisture from onions and add up to 15 g (2 tbsp) more flour if needed.
For deeper onion flavor, caramelize the onions low and slow until golden before combining with batter; refer to our french onion chicken orzo recipe for a reliable caramelizing method you can adapt.

Storage & Reheating

Refrigerator: Store cooled fritters in a single layer wrapped loosely or in an airtight container for up to 3 days. Layer with parchment to prevent sticking.
Freezer: Fritters freeze well for up to 2 months. Flash-freeze on a baking sheet until firm, then transfer to a zip-top bag. Reheat from frozen directly in the oven.
Reheating: Preheat oven to 175°C (350°F) and reheat on a rack over a sheet pan for 8–12 minutes until warmed through and crisp. Avoid microwaving — it makes the crust soggy.

Variations & Substitutions

Gluten-Free Version: Replace 125 g (1 cup) all-purpose flour with a 1:1 gluten-free blend and add 2 g (1/2 tsp) xanthan gum. Frying times stay the same; batter may be slightly more fragile.
Egg-Free Version: Use 60 g (1/4 cup) plain yogurt or 60 g (1/4 cup) aquafaba to replace 1 egg. Batter will be a touch less cohesive; add 10–15 g (1 tbsp) extra flour if it seems loose.
Cheesy Twist: Stir in 60 g (1/2 cup) grated sharp cheddar for a richer fritter. Keep salt the same. The addition will speed browning slightly; watch color closely.
Sweet Onion Variation: Use Maui or Vidalia onions for a sweeter result. No changes to measurements needed; the fritters will brown more quickly due to higher sugar—reduce heat by one notch if necessary.
Corn-forward Fritter: Increase cornmeal to 100 g (3/4 cup) and decrease flour to 90 g (3/4 cup) for a heartier texture. Resting time may increase to 20 minutes to fully hydrate the additional meal.

Serving Suggestions & Pairings

Serve with a tangy yogurt-dill sauce or plain sour cream and chives for contrast.
Pair with a crisp green salad and roasted tomatoes for a light lunch. Try alongside our french onion pot roast for a hearty dinner that echoes the onion theme.
For a cozy combo, add a pickle or slaw on the side and an amber ale — the maltiness pairs well with the corn crust.
For a vegetable-forward plate, add roasted pearl onions and green beans; see our creamed pearl onions to build a full onion-centric meal.

Nutrition Information
Per serving (serving size: about 2 fritters — recipe yields 6 servings)

Calories: 260 kcal
Total Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 50 mg
Sodium: 420 mg
Total Carbohydrates: 31 g
Dietary Fiber: 2 g
Sugars: 6 g
Protein: 6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my fritters fall apart while frying?
A: Most often the onions were too wet or the batter was under-floured. Squeeze excess liquid from salted onions and add up to 15 g (1 tbsp) more flour. Also make sure oil is hot enough (175°C / 350°F) so batter sets quickly.

Q: Can I make this without eggs?
A: Yes. Replace 1 large egg with 60 g (1/4 cup) plain yogurt or 60 g (1/4 cup) aquafaba. The texture is slightly different but the binding works. Add 10–15 g (1 tbsp) extra flour if the batter seems loose.

Q: Can I double this recipe to serve a crowd?
A: You can double the ingredients. Fry in batches and keep finished fritters on a 120°C (250°F) oven rack while you cook the rest. Do not crowd the pan — that drops oil temperature.

Q: Can I prepare this the night before?
A: You can mix the dry ingredients and slice the onions ahead. Combine batter and onions and rest for 10–15 minutes before frying. Fully mixed batter is best used within 24 hours; it may thicken in the fridge—add 15–30 ml (1–2 tbsp) milk to loosen.

Q: How long do these keep in the fridge?
A: Stored in an airtight container, fritters keep well for up to 3 days. Reheat in a 175°C (350°F) oven for 8–12 minutes to restore crispness.

Q: Will these freeze well?
A: Yes. Flash-freeze on a sheet until firm, then transfer to a bag for up to 2 months. Reheat from frozen in a 175°C (350°F) oven for 12–16 minutes.

Q: Can I use different onions like red or sweet onions?
A: Absolutely. Red onions add color and a sharper bite; sweet onions (Vidalia, Maui) add sugar and brown faster. Reduce heat slightly with sweeter onions to avoid over-browning.

Conclusion

These fritters are an easy, comforting way to celebrate onions and cornmeal texture. For more traditional takes and community-tested versions, see this Amish Onion Fritters recipe on 12 Tomatoes and the family-style version on Just A Pinch. Try the tips above and adjust to your taste—crispy outsides and tender centers are within reach.