My Amish friend brought these guys to a recent potluck and everyone drooled over them!
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Now, child, if you’ve never had the pleasure of tasting Amish Onion Fritters, you’re in for a real treat. These little golden circles are more than just a recipe; they’re a testament to the simple, homely joy that comes from Amish kitchens, where every ingredient is cherished and nothing goes to waste. Onion fritters have roots deep in Midwestern soil, much like my own family’s. Whether prepared for a gathering or to add a touch of comfort to a quiet, rainy afternoon, these fritters have a way of warming hearts with their savory, home-cooked goodness. You might say they’re like little edible remembrances of garden harvests and times when families gathered around the table to share the fruit of their labor.
Lord bless, these fritters can stand tall on their own, but they sure do like company. Serve them alongside a hearty stew or as an appetizer with a dollop of sour cream. For a true Midwestern touch, I’d suggest a fresh green salad or a helping of baked beans, the kind that’s been simmering all day. And sweet mercy, don’t forget a tall glass of iced tea or fresh lemonade to wash it all down.
Amish Onion Fritters
Servings: Makes about 10-12 fritters
Ingredients:
- 2 large sweet onions, thinly sliced
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika (optional for a smoky hint)
- 1 large egg
- 3/4 cup milk
- Vegetable oil for frying
Directions:
1. In a sizable bowl, whisk together the flour, baking powder, salt, pepper, and paprika, setting the foundation for your fritters.
2. Crack the egg into a separate bowl, beat it lightly, then stir in the milk.
3. Pour the egg mixture into the dry ingredients and stir until just combined; it should look like a soft batter.
4. Gently fold in those thinly sliced onions, making sure each strand gets a loving coat.
5. Heat about a half-inch of oil in a sturdy skillet to around 365°F – hot enough for a bit of batter to sizzle, but not so hot that the oil smokes.
6. Lovingly spoon the batter into the oil by quarter-cupfuls, flattening slightly to form pancakes or ball shapes, whatever you prefer. Fry them until they’re golden brown and the kitchen smells like heaven, about 2-3 minutes on each side.
7. Transfer your little golden treasures to a plate lined with paper towels to drain; this keeps them from being greasy.
8. Serve warm and accept the compliments graciously.
Variations & Tips:
If you’re feeling adventurous, try adding a handful of fresh herbs like chives or parsley for a pop of green. For those that like a bit of heat, a pinch of cayenne pepper will do the trick. Reheating leftovers, if you have any, should be done in the oven to preserve that delightful crunch. And, bless your heart, don’t toss those oil remnants. Strain it, save it, and use it to add a little extra something to your next savory dish. Old ways have new days, just like these beloved onion fritters.