Ingredients:

  • 2 large Yellow or Sweet Onions (about 450g / 1 lb), thinly sliced (about 1/8 inch thick)
  • 2 tablespoons Unsalted Butter (30g)
  • ½ teaspoon Salt (3g) (for onions)
  • 1 cup (120g) All-Purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoon Salt (3g) (for batter)
  • ¼ teaspoon Black Pepper, freshly ground
  • ¾ cup (180ml) Buttermilk (Room Temperature)
  • 1 Large Egg, lightly beaten
  • Enough Neutral High-Heat Oil (Canola, Vegetable, or Peanut) for 1 inch depth (approx. 3 cups / 700ml)

Instructions:

  1. Melt butter in a skillet over medium-low heat. Add sliced onions and ½ teaspoon of salt. Sauté gently for 10–12 minutes until softened and translucent, but not browned. Remove from heat and allow to cool slightly.
  2. In a large bowl, whisk together the flour, baking powder, ½ teaspoon of salt, and black pepper until thoroughly combined.
  3. In a separate, smaller bowl, whisk together the buttermilk and the lightly beaten egg until just combined.
  4. Pour the wet mixture into the dry ingredients. Whisk gently until just combined. Stop mixing when a few streaks of flour remain; lumps are preferred over overmixing.
  5. Gently fold the cooled, sautéed onions (and any residual buttery liquid) into the batter using a spatula. Let the batter rest for 15 minutes at room temperature.
  6. Pour oil into your skillet to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C).
  7. Carefully drop heaping tablespoons of batter into the hot oil, ensuring not to crowd the pan. Work in batches.
  8. Fry for 3–4 minutes per side, flipping once, until the fritters are deeply golden brown and crisp.
  9. Remove fritters with a slotted spoon and place them immediately onto a wire rack set over a baking sheet. Sprinkle lightly with fine salt immediately after draining.
  10. Serve immediately while piping hot, ideally with sour cream mixed with lemon juice.