Now it’s time to heat the oil in your frying pan over medium heat. I usually go with about half an inch of oil, which makes for a perfect fry. Once the oil is hot enough (you can test it by dropping a small bit of batter in—if it sizzles, you’re ready!), I scoop spoonfuls of the batter and gently drop them into the oil. You’ll want to fry them for about 3-4 minutes on each side until they turn golden brown and deliciously crispy.
As the fritters fry away, my kitchen becomes filled with the most delicious aroma that I can only describe as heaven in a pan. It’s so tempting that I find myself sneaking little tastes! Once they’re cooked, I carefully remove them with a slotted spoon and place them on a paper towel to drain any excess oil. Aim for a nice, even color, and don’t rush the frying process—the golden brown look is what makes these fritters so irresistible.
Lastly, I always serve them hot, sometimes with a drizzle of honey or a sprinkle of powdered sugar on top. The sweet and savory combination is sublime! If you have any leftovers (which is rare in my house!), they can also be enjoyed at room temperature.
Pro Tips for Best Results
I tested this recipe a few ways, including trying different types of onions. My favorite by far is yellow onions, as they bring out the natural sweetness in the fritters when cooked. I also found that letting the batter sit for about 10 minutes before frying really helps it to become even fluffier.
Another thing I’ve learned is to not overcrowd the pan while frying. I usually fry around three fritters at a time—this way, they have plenty of space to cook evenly without being squished together. It results in a better texture, with more crispy edges!
Lastly, don’t skip the drying step after frying. Letting them rest on paper towels for a minute not only drains excess oil but also helps maintain that perfect crispy exterior. Trust me, your taste buds will thank you!
Common Mistakes to Avoid
One common mistake I made on my early attempts was not properly chopping the onions. The smaller and more finely chopped they are, the better they caramelize and integrate into the fritter. Big chunks can cause uneven cooking and lead to soggy fritters—nobody wants that!
Another pitfall is allowing the oil to get too hot. It can be tempting to crank up the heat to speed up the frying process, but I’ve found that medium heat works best. It allows the fritters to cook through while getting that nice golden brown color without burning.
Also, be sure to keep an eye on your frying time! It’s easy to lose track of time when you’re cooking. Aim for 3-4 minutes per side to keep them light and crispy. If you walk away and let them go for too long, they can turn from golden brown to burnt pretty quickly. (See the next page below to continue…)