Step 1: Start by slicing your two large onions into thin rings. A sharp knife or mandoline works best to ensure uniform slices. Gently separate the rings and set them aside.
Step 2: In a large bowl, whisk together the 1 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika until well combined.
Step 3: In a separate medium bowl, beat the 1 large egg and ¾ cup milk together until smooth.
Step 4: Slowly add the wet ingredients mixture to the dry ingredients, stirring gently until a thick, smooth batter forms. Be careful not to overmix; some small lumps are acceptable. The batter should be thick enough to coat the onions evenly.
Step 5: Add the thinly sliced onion rings to the batter. Gently toss the onion rings into the mixture, ensuring every piece is evenly coated with the delicious, thick batter.
Step 6: Heat about 2 inches of vegetable oil in a deep skillet or frying pan over medium heat until it reaches approximately 350°F (175°C). Use a thermometer for accuracy, or test by dropping a tiny amount of batter – it should sizzle and float immediately.
Step 7: Carefully drop spoonfuls of the onion-batter mixture into the hot oil. Fry in small batches to avoid overcrowding the pan. Cook for about 2-3 minutes per side, or until the fritters are golden brown and crispy, turning once with a slotted spoon.
Step 8: Once golden and crispy, remove the fritters from the oil using a slotted spoon. Place them on a plate lined with paper towels to drain any excess oil, ensuring they remain perfectly crispy.
Step 9: Serve the Amish Onion Fritters hot with your favorite dipping sauce, or enjoy them as they are. They are best when fresh!