Crispy Amish onion fritters

The first bite should crack with a golden, lacy edge and give way to tender, sweet onion inside — that’s the promise of these Amish onion fritters. After testing this recipe eight times with different flours and onion varieties, I settled on a batter that yields the best crunch and the cleanest onion flavor. I perfected this version while exploring country-style frying techniques in small restaurant kitchens. It’s an easy, forgiving recipe you can make on a weeknight or for guests. If you enjoy turning simple vegetables into something special, you might also like an air-fryer take on tofu that keeps a similar crispness: air-fryer crispy tofu. Read on for the why, the how, and the pro tricks that keep these fritters light, not greasy.

Why This Recipe Works

The batter uses a balance of flour and cornstarch to create a thin coating that crisps quickly without becoming heavy.
Cold water in the batter and very hot oil create an instant steam barrier that cooks the interior while crisping the outside.
A short rest after mixing lets the flour hydrate just enough for structure without developing gluten that makes fritters tough.
A shallow fry at controlled temperature prevents oil absorption and keeps fritters light rather than greasy.
A pinch of sugar and fine salt highlights the onion’s natural sweetness without masking its flavor.

Ingredients Breakdown

Yellow onions (500 g / 2 medium-large): Provide sweet, savory flavor and a soft interior. Avoid overly sharp onions; Walla Walla or Vidalia work well.
All-purpose flour (160 g / 1 1/4 cups) and cornstarch (30 g / 3 tbsp): Flour gives structure; cornstarch increases crispness. Do not swap cornstarch for flour 1:1 or the fritters will be denser.
Baking powder (4 g / 1 tsp): Adds mild lift so fritters are tender inside.
Large eggs (2): Bind the mixture and add richness. If you need an egg-free option, see the Variations & Substitutions section.
Cold sparkling water (240 ml / 1 cup): Lightens the batter and introduces tiny bubbles for an airy texture. You can use plain ice water, but sparkle helps the crisp exterior.
Kosher salt (8 g / 1 1/2 tsp Diamond Crystal): If using Morton’s, halve the weight to avoid over-salting.
Freshly ground black pepper (to taste): Brightens the flavor.
Neutral oil with a high smoke point (for frying): Peanut, canola, or refined sunflower oil work best. Olive oil is not recommended for high-temperature shallow-frying.
Optional: chopped chives or parsley (15–30 g / 1–2 tbsp) and a pinch of sugar (2–3 g / 1/2 tsp) to amplify onion sweetness.

Essential Equipment

Heavy skillet or sauté pan (10–12-inch / 25–30 cm) with at least 2-inch (5 cm) sides — wide enough to fry in small batches without crowding.
Candy or instant-read thermometer — essential to keep oil at 180°C (350°F).
Slotted spoon or spider for removing fritters.
Large bowl and mixing whisk.
Cooling rack set over a sheet pan to drain and hold fritters crisp.
If you don’t have a spider, use a slotted spoon or tongs with a perforated spoon as a workaround. For frying in smaller kitchens, a 9-inch (23 cm) cast-iron skillet works fine.

Step-by-Step Instructions

Prep Time: 15 minutes · Cook Time: 15 minutes · Inactive Time: None · Total Time: 30 minutes · Servings: 4 (about 8–10 fritters; serving size: 2–3 fritters)

Step 1: Slice and sweat the onions

Thinly slice 500 g (about 2 medium-large) yellow onions into 3 mm (1/8-inch) half-moons. Sauté briefly in a dry skillet over medium heat for 2–3 minutes until the raw edge softens and the onions smell sweet — this removes any harsh raw bite. Let cool for 5 minutes.

Step 2: Make the batter

In a large bowl whisk 160 g (1 1/4 cups) all-purpose flour, 30 g (3 tbsp) cornstarch, 4 g (1 tsp) baking powder, and 8 g (1 1/2 tsp) kosher salt. In a separate bowl beat 2 large eggs, then whisk in 240 ml (1 cup) cold sparkling water. Pour wet into dry and stir until combined — do not overmix; stop when no dry flour streaks remain. Stir in the cooled onions and optional herbs. The batter should coat the onions lightly.

Step 3: Heat the oil

Pour 750 ml (about 3 cups) neutral oil into your skillet to reach a depth of about 1.5 cm (3/4 inch). Heat to 180°C (350°F) — test with a thermometer. If the oil is too cool the fritters will absorb oil; if too hot they’ll brown on the outside before cooking through. Maintain 170–180°C (340–350°F) while frying.

Step 4: Fry in small batches

Using a tablespoon or small cookie scoop, drop 30–40 g (about 1 tbsp) mounds into the oil, keeping 2–3 cm (about 1 inch) between fritters. Fry for 2–3 minutes per side, flipping once, until golden brown and crisp. Total fry time per batch ~4–6 minutes. Drain on a rack; season immediately with a pinch of salt.

Step 5: Serve hot

Serve the fritters straight from the rack while still warm and crunchy. If holding for longer than 10 minutes, keep them on a warm oven rack at 93°C (200°F) for up to 20 minutes to preserve crispness. Garnish with chopped chives or a squeeze of lemon.

Expert Tips & Pro Techniques

Use a thermometer. The single best way to avoid greasy fritters is to keep the oil between 170–180°C (340–350°F).
Don’t overcrowd the pan. Frying too many at once drops the oil temperature and yields soggy results.
Common mistake: overmixing the batter. Do not overmix — stop as soon as no dry flour is visible. Overworked batter means tougher fritters.
Make-ahead: Mix the sliced onions and dry ingredients the day before and refrigerate. Add eggs and sparkling water just before frying. This saves 10–15 minutes while preserving texture.
Professional trick (home-friendly): Rest the shaped batter on a tray in the fridge for 10 minutes before frying. The slight chill firms the batter so it holds shape and fries into crisp, lacy edges.
To test oil temperature without a thermometer, drop a bit of batter: it should sizzle and rise to the surface steadily, browning in about 30 seconds.

Storage & Reheating

Refrigerator: Store cooled fritters in a single layer on a paper towel-lined plate or shallow airtight container for up to 2 days. Stacking will soften them.
Freezer: Fritters do not freeze well after frying — they will lose crispness on thawing. You can freeze the raw, shaped batter (flash-freeze on a tray, then bag) for up to 1 month; fry from frozen, adding 1–2 minutes per side.
Reheating: Reheat on a wire rack in a 175°C (350°F) oven for 8–10 minutes until hot and crisp. Avoid microwaving — it makes the crust soggy.

Variations & Substitutions

Gluten-Free Version: Replace 160 g (1 1/4 cups) all-purpose flour with a 1:1 GF blend such as Bob’s Red Mill. Add 2 g (1/2 tsp) xanthan gum if your blend lacks it. Frying time stays the same.
Egg-Free Version: Whisk 60 g (1/4 cup) aquafaba (chickpea brine) with 1 tsp apple cider vinegar and 1 tbsp oil to replace 2 eggs. Texture will be slightly lighter and less rich.
Cheese & Herb Fritters: Fold in 60 g (1/2 cup) grated sharp cheddar and 15 g (1 tbsp) chopped parsley; reduce salt by 1/4 tsp. Fry as directed — cheese adds browning and a savory note.
Baked-ish Option (lower oil): Spoon batter onto a parchment-lined baking sheet and spray with oil. Bake at 220°C (425°F) for 12–15 minutes, flipping once. They’ll be less lacy but still tasty; call them “baked-style onion patties.”
Spicy Variation: Add 2 g (1/2 tsp) cayenne or 15 g (1 tbsp) finely chopped jalapeño to the batter. Keep everything else the same.

Serving Suggestions & Pairings

Serve with a creamy lemon-garlic dipping sauce or herbed sour cream. For a lighter match, offer plain Greek yogurt with lemon zest.
Pair with roasted meats or a simple green salad for a balanced meal. They make a fun side for burgers or grilled fish.
For a cozy board, add these fritters alongside Amish peanut butter cream pairing as a sweet contrast.
If you want a heartier table, they go well with warm, roasted roots like our baked French onion meatballs.

Nutrition Information
Serving size: 2–3 fritters. Recipe makes 4 servings.

Calories: 320 kcal
Total Fat: 18 g
Saturated Fat: 3.5 g
Cholesterol: 95 mg
Sodium: 540 mg
Total Carbohydrates: 32 g
Dietary Fiber: 1.5 g
Sugars: 6 g
Protein: 8 g

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

Frequently Asked Questions

Q: Why did my fritters turn out greasy?
A: Greasy fritters usually mean the oil was too cool or the pan was overcrowded. Heat the oil to 180°C (350°F) and fry in small batches. Use a thermometer.

Q: Can I make these without eggs?
A: Yes. Use 60 g (1/4 cup) aquafaba plus 1 tsp vinegar and 1 tbsp oil as an egg substitute. The texture will be slightly lighter.

Q: Can I double this recipe?
A: Yes. Double all ingredients and fry in multiple batches. Do not double the pan size — maintain the same oil depth and temperature.

Q: Can I prepare this the night before?
A: You can slice the onions and mix them with dry ingredients the night before. Add eggs and sparkling water just before frying. That preserves texture.

Q: How long do they keep in the fridge?
A: Store cooked fritters in a shallow container in the fridge for up to 2 days. Reheat in a 175°C (350°F) oven for 8–10 minutes to restore crispness.

Q: Is there an air-fryer method?
A: You can adapt them for an air fryer by coating lightly with oil spray and cooking at 200°C (400°F) for 8–10 minutes, flipping halfway. Expect a slightly different crust. For other air-fryer ideas, try these crispy mixed vegetables recipes.

Q: What onions are best?
A: Sweet yellow onions like Walla Walla or Vidalia give the sweetest, most tender interior. Avoid very pungent onions for the best balance.

Conclusion

These fritters are a simple, tested way to turn sweet onions into a crunchy, satisfying side. For a traditional take and other community-tested variations, see the original Amish Onion Fritters | Just A Pinch Recipes, and for another saved variation you can compare techniques on Crispy Amish Onion Fritters Delight – Cooked.

Author: Sara Levin — Culinary school graduate, 12 years professional chef.