Ingredients
- 2–3 yellow or sweet onions, thinly sliced
- 3/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp sugar
- 2 large eggs
- 1/3 cup milk or buttermilk
- Oil for frying
- Optional: 1/2 tsp garlic powder, 1/2 tsp paprika, pinch of cayenne
Instructions
- Thinly slice onions and separate into rings. Set aside.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, pepper, sugar, and optional spices.
- In a separate bowl, beat the eggs and milk (or buttermilk) together.
- Combine wet ingredients with the dry ingredients to form a thick batter.
- Fold in the sliced onions, ensuring they’re evenly coated.
- Heat oil in a skillet over medium-high heat.
- Drop spoonfuls of batter into the hot oil, flattening slightly.
- Fry 2–3 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve hot with your choice of dipping sauce.
Notes
- Use sweet onions for best flavor, but yellow or red onions also work well.
- Add chopped scallions, chives, or cheese to the batter for variation.
- For a Southern twist, use buttermilk and smoked paprika in the batter.
- Can be baked at 400°F for 15–18 minutes, flipping halfway, for a lighter version.
- Store leftovers in the fridge for 3 days; reheat in oven or air fryer for crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2–3 fritters
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
