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2 large onions (thinly sliced)
1 cup all-purpose flour
1/2 cup cornmeal (for extra crunch)
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg (lightly beaten)
1/2 cup milk (whole milk works best)
2 tablespoons chopped fresh parsley (optional, for added freshness)
Vegetable oil (for frying)
For Serving:
Sour cream (or Greek yogurt)
Hot sauce (optional, for dipping)
Step-by-Step Instructions
Ready to whip up these crispy, golden delights? Follow these easy steps:
Step 1: Caramelize the Onions
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 10–15 minutes, until soft, golden brown, and caramelized. Remove from heat and let cool slightly.
Step 2: Prepare the Batter
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and pepper.
In a separate bowl, beat the egg and milk together. Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the caramelized onions and chopped parsley (if using).
Step 3: Fry the Fritters
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
Drop spoonfuls of the batter (about 1–2 tablespoons each) into the hot oil, flattening slightly with the back of the spoon. Work in batches to avoid overcrowding the pan.
Fry the fritters for 2–3 minutes per side, or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
Step 4: Serve and Enjoy
Serve the fritters warm with sour cream or Greek yogurt on the side for dipping. Add a dash of hot sauce if you like a little heat.
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