Amish Onion Fritters | Royal Recipe

Name: Amish Onion Fritters | Royal Recipe
Ingredients: Granulated sugar: 1 tablespoon. A touch of sugar enhances the onions' natural sweetness and encourages gentle browning; plain white sugar is ideal here.; Cornmeal: 1 tablespoon. Stone-ground coarse cornmeal adds a faint grittiness and extra crispness to the edge of each fritter; medium or fine cornmeal will also work if that's what you have.; Baking powder: 2 teaspoons. This is the leavening agent that puffs the batter slightly and keeps fritters from becoming dense; check the freshness of your baking powder for best results.; Whole milk: 2/3 cup. Whole milk contributes flavor and tender crumb; for a slightly lighter fritter you can substitute 2% but expect a minor change in richness.; White onions: 2 cups, chopped (about 1 medium onion). Choose a firm, sweet onion such as Vidalia or Walla Walla if available; dice evenly so fritters fry uniformly.; Kosher salt and black pepper: To taste. Season the batter so the onion flavor pops; kosher salt dissolves cleanly into the batter and black pepper provides a subtle warmth.; Oil for frying: As needed, roughly 1/2 inch depth in a skillet. Neutral oils like canola, vegetable, or peanut are best because they handle high heat without smoking.

myrecipesecret.com

Crisp, golden onion fritters inspired by Amish home cooking — simple pantry ingredients turned into an irresistible appetizer or side that serves six.

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Ingredients

Granulated sugar: 1 tablespoon. A touch of sugar enhances the onions' natural sweetness and encourages gentle browning; plain white sugar is ideal here.
Cornmeal: 1 tablespoon. Stone-ground coarse cornmeal adds a faint grittiness and extra crispness to the edge of each fritter; medium or fine cornmeal will also work if that's what you have.
Baking powder: 2 teaspoons. This is the leavening agent that puffs the batter slightly and keeps fritters from becoming dense; check the freshness of your baking powder for best results.
Whole milk: 2/3 cup. Whole milk contributes flavor and tender crumb; for a slightly lighter fritter you can substitute 2% but expect a minor change in richness.
White onions: 2 cups, chopped (about 1 medium onion). Choose a firm, sweet onion such as Vidalia or Walla Walla if available; dice evenly so fritters fry uniformly.
Kosher salt and black pepper: To taste. Season the batter so the onion flavor pops; kosher salt dissolves cleanly into the batter and black pepper provides a subtle warmth.
Oil for frying: As needed, roughly 1/2 inch depth in a skillet. Neutral oils like canola, vegetable, or peanut are best because they handle high heat without smoking.