Cheddar Onion Drop Fritters

In a large bowl, whisk together flour, baking powder, salt, black pepper, and garlic powder.
In a separate bowl, beat the egg and mix in the milk.
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
Fold in the shredded cheddar, chopped onion, and parsley (if using). The batter should be thick but not dry.
Heat about ½ inch of vegetable oil in a heavy skillet over medium heat until it shimmers (around 350°F/175°C).
Drop heaping spoonfuls of batter into the hot oil, spacing them so they don’t crowd the pan.
Fry each fritter for 2 to 3 minutes per side, or until golden brown and cooked through.
Use a slotted spoon to transfer fritters to a paper towel-lined plate to drain.
Serve warm with sour cream or your favorite dipping sauce.

Smoky Bacon: Stir in ¼ cup chopped cooked bacon or a dash of smoked paprika.
Spicy Kick: Add ¼ teaspoon cayenne pepper or diced jalapeño to the batter.
Cheese Swap: Try gruyère or Monterey Jack for a different flavor twist.
Herbed Delight: Mix in chopped dill or chives in place of or alongside parsley.
Mini Bites: Use a small scoop to make appetizer-sized fritters for parties.

Chop Onions Finely: Smaller pieces integrate better into the batter and cook more evenly.
Test the Oil: Drop a bit of batter in—if it sizzles and rises to the surface, the oil is ready.
Don’t Overcrowd the Pan: Fry in batches to maintain the oil temperature and ensure crispness.
Keep Warm: Place cooked fritters in a 200°F (95°C) oven while frying the rest.
Reheat Smart: To restore crispiness, reheat in an air fryer or oven at 375°F (190°C) for 5–8 minutes.

These Cheddar Onion Drop Fritters are the kind of irresistible comfort food that disappears fast—so consider making a double batch.