Fried Onion Fritters, Easier Than Onion Rings
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Onion fritters are Lynn's easier answer to onion rings: sliced onions tossed with seasoned flour and water, pattied up and fried, so you are not battering rings one at a time. She keeps it deliberately cheap, and serves them with a little sour cream and green onion on top.
What Lynn shows you
- She halves the onions and slices them lengthwise rather than dicing, so they fall apart into strands that hold together in a patty.
- She starts with about a half cup of flour and a half cup of water tossed with the seasoned onions, looks at it, decides it needs more, and adds another half cup of flour. The flour clinging to the onions is what makes the crust.
- She uses water instead of milk on purpose - she is showing "the cheapest way possible" to get a side dish on the table.
- The coated onions sit about 5 to 10 minutes before frying, and she drops one piece of onion in the oil first to see whether it is hot enough.
- She keeps the heat around medium to medium-high, not real high, so the onions cook on the inside instead of browning too fast, and drains the fritters on a paper towel.
These notes summarise the video — watch it for the full method.
