These Crispy Onion Fritters are certain to become a regular addition to your meal plans. They are made from simple store cupboard ingredients which you may already have on hand. For fritters that are crisp and full of caramelised onion flavour, just add finely chopped onions to a simple pancake batter and shallow fry. It doesn’t get much easier than that! These Onion Fritters also happen to be both vegan and gluten-free.
You will love these Onion Fritters because:
- This is an economical recipe that uses everyday ingredients which are readily available.
- They have crispy edges and the flavour of fried onions.
- It will only take about 30 minutes of your time to get these fritters on the table.
- They are extremely versatile. Serve them on their own as an appetiser or nibble with a bowl of sour cream or Sweet Chilli Sauce. Alternatively, they are a delicious side dish. Serve them on the side of a juicy, barbecued steak, a homely, comforting Roast Chicken or as a side for burgers.
- In addition to these wonderful characteristics, they are also gluten-free, egg-free, dairy-free, nut-free and vegan, making them suitable for many people with dietary restrictions. This is a terrific advantage when entertaining.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Gluten-free all-purpose/plain flour – I have used a commercial gluten-free flour which is made from a blend of naturally occurring gluten-free flours. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. You can use regular flour if you prefer and do not require the recipe to be gluten-free.
Sugar – a small amount of sugar helps the onions to caramelise and the fritters to develop crispy edges.
Polenta/cornmeal – this is a great gluten-free grain that adds a gentle crunch and texture to the Onion Fritters.
Baking powder – a raising agent which helps keep the fritters light. If you require, check that it is gluten-free.
Cooking salt – a great flavour booster. We use coarse kitchen salt not fine table salt.
Freshly ground black pepper – has better flavour than pre-ground black pepper which tends to taste dull and flat.
Soy milk – you can use the milk of your choice. If you prefer, you can use dairy milk if you do not require the recipe to be vegan.
Brown/yellow onions – this is the most frequently used onion. You can also use white onions.
Spring onions/scallions – also known as green onions, we use the white part and some of the green to add colour and flavour. Their flavour is sweeter and milder than regular onions.
Olive oil – I use olive oil for frying, but you could also use a neutral oil such as grapeseed oil.
How to Make Onion Fritters:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare onions and start the batter:
To begin, finely chop the onions and set aside.
Then, make a simple batter. Mix the dry ingredients together in a large bowl.
2 – Add the milk:
Add the milk to the dry ingredients and whisk to combine.
3 – Add the onions:
Add the finely chopped onions to the batter, season to taste with salt and pepper and mix well.
4 – Start to cook the fritters:
Add the oil to a large frying pan and heat over medium heat. When the oil is ready, carefully add tablespoons of the mixture.
5 – Flip the Onion Fritters:
Flatten them a little and cook the patties for 2-3 minutes on each side until the patties are golden, crispy and the onions are cooked.
6 – Golden brown and ready to serve:
Drain them on a large plate lined with paper towel. To keep the patties warm while cooking the rest, place the plate in a 100 degrees C (200 F) oven.
Tips for success and FAQs:
The onions need to be finely chopped as large pieces will not cook properly.
It is important that the oil for frying the Onion Fritters is not too hot or the fritters will brown too quickly without cooking the onions. On the other hand, the oil must not be too cold, or the fritters will absorb the oil, leaving them greasy and soggy. I check that the oil is ready by using a simple method. I stick the end of a wooden spoon into the oil. If the oil is ready, it will bubble around the spoon.
I recommend that you eat them when they are freshly cooked as that is when they are most crispy. But if you prefer to cook them in advance, you can store them in an airtight container in the fridge for up to 3 days.
Preheat your oven to 180 degrees C (350 F). Place the fritters on a baking sheet and heat in the oven for about 10 minutes.
Yes, you can. Store them in a freezer-safe container for up to 3 months. If storing them in layers, use cling wrap or baking paper to separate them so they don’t stick together.
Serving suggestions:
You will find many ways to enjoy these crispy, flavour-filled Onion Patties, such as:
- Make them bite-size and serve as an appetiser, topped with some sour cream and smoked salmon.
- As a side to a juicy barbecued steak or a comforting Spatchcock Roast Chicken. They are also ideal served alongside burgers.
- Serve them for brunch with crispy bacon and poached eggs.
- Enjoy them as a simple, plant-based meal, with a substantial side salad.
- When entertaining, make a large batch ahead of time and warm them in the oven for serving.
These Onion Fritters are certain to become a regular addition to your meal plans. They are a great side dish or snack and are made from simple store cupboard ingredients which you may already have on hand. As well, they are vegan and gluten-free, making them suitable for many people with specific dietary requirements. I’d love to hear from you when you give them a try!
Alex xx
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Crispy Onion Fritters
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- ¾ cup (115 g) gluten-free all-purpose/plain flour See Note 1
- 2 teaspoon sugar
- 1 tablespoon polenta – finely ground or cornmeal See Note 2
- 2 teaspoon gluten-free baking powder
- 2 teaspoon coarse cooking sea salt – or to taste
- 1 teaspoon freshly ground black pepper – or to taste
- ¾ cup (180 ml) soy milk See Note 3
- 2 ½ cups (350 g) brown/yellow onions – finely chopped, approximately 3 medium onions
- 2 green/spring onions
- ¼ cup oil (for frying, approximately) – I use extra virgin or grapeseed oil See Note 4
- Sweet Chilli Sauce or another sauce of your choice – to serve
Instructions
- Finely chop your onions and set aside.
- In a large bowl, whisk together all the dry ingredients to evenly distribute them.
- Add the milk and stir well. You will have a thick batter.
- Add the finely chopped onions and mix until well combined.
- Add the oil to a large frying pan, and heat the oil over medium heat. I check that the oil is ready by using a simple method. I stick the end of a wooden spoon into the oil. If the oil is ready, it will bubble around the spoon.
- Add tablespoons of the batter gently into the hot oil. To ensure that the patties are cooked in the centre it is important to flatten the batter with the back of a spatula or spoon.Cook for 2-3 minutes before turning and cooking the other side. Both sides should be golden brown and crispy.
- Drain for a minute on paper towels and continue cooking the remainder. To keep the patties warm while cooking the rest, place the plate in a 100 degrees C (200 F) oven.Serve with Sweet Chilli Sauce or another condiment of your choice.
Video
Notes
- Flour: we use a commercial all-purpose flour, made from a blend of naturally occurring gluten-free flours. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. Regular all-purpose flour can be used if you do not require the recipe to be gluten-free.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Milk: I have used soy milk, but use a milk of your choice.
- Oil: it is important that the oil not be too hot or the patties will brown before the centre is cooked. It is also important that the oil not be too cool or the patties will absorb the oil, leaving them soggy and greasy.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in November 2018 as Onion Patties. It has been updated with new photos and more information. The recipe remains the same.
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