Ingredients

• 2/3 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp cornmeal (gives a touch of texture)
• 2 tsp baking powder
• 2/3 cup whole milk (or buttermilk for tang)
• 2 cups chopped white onion (about 1 medium onion)
• Kosher salt and freshly ground black pepper, to taste
• Oil for frying (vegetable, canola, or peanut oil)

Scaling & swaps: To make a larger batch, double the ingredients. Use 2% milk if that’s what you have—texture will be similar. For a gluten-free version, try a 1:1 gluten-free flour blend and omit the cornmeal or use GF cornmeal.

Instructions — Step by Step

1. Mix dry ingredients: In a medium bowl whisk together flour, sugar, cornmeal, and baking powder until evenly combined.
2. Add wet: Stir in the milk until a smooth batter forms. The batter should be thick but scoopable—add a tablespoon more milk if it’s too stiff.
3. Fold in onions & season: Add the chopped onions and season generously with kosher salt and freshly ground black pepper. Stir until the onions are evenly coated with batter.
4. Heat the oil: Pour about 1/2-inch of oil into a heavy skillet or cast-iron pan and heat over medium-high until it reaches 350–375°F (175–190°C). If you don’t have a thermometer, test with a small drop of batter — it should sizzle and brown slowly.
5. Fry the fritters: Drop tablespoon-sized portions of batter into the hot oil (don’t overcrowd the pan). Gently press each mound to slightly flatten with the back of the spoon. Fry until golden brown on one side (about 2–3 minutes), flip, and cook until the second side is golden.
6. Drain: Remove fritters with a slotted spoon and drain on paper towels or a wire rack set over a sheet pan. Sprinkle with a little extra salt while hot, if desired.
7. Serve warm: Serve immediately with dipping sauces (see suggestions) or keep warm in a 200°F (95°C) oven for up to 15 minutes while finishing the batch.

Methods & Technique Tips

• Onion prep: Finely chop the onion for a tender fritter; coarser pieces give more bite. You can also grate the onion for a smoother texture.
• Oil temperature: Keep oil steady — too hot and the outside burns before the center cooks; too cool and fritters absorb oil and become greasy. 350–375°F is ideal.
• Don’t overcrowd: Fry in small batches so the oil temperature recovers quickly and fritters brown evenly.
• Drain well: Use a wire rack over a sheet pan rather than paper towels when possible to prevent sogginess.
• Make-ahead: The batter can be mixed and refrigerated for up to 2 hours before frying — the cornmeal will hydrate and thicken slightly (stir before frying).

Serving Suggestions

• Classic: applesauce or sour cream.
• Savory: tangy garlic-yogurt dip (yogurt + minced garlic + lemon juice + salt).
• Hearty: alongside a bowl of stew or bean soup.
• Garnish: sprinkle flaky sea salt, chopped chives or parsley, or a drizzle of hot honey for contrast.