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1. In a sizable bowl, whisk together the flour, baking powder, salt, pepper, and paprika, setting the foundation for your fritters.
2. Crack the egg into a separate bowl, beat it lightly, then stir in the milk.
3. Pour the egg mixture into the dry ingredients and stir until just combined; it should look like a soft batter.
4. Gently fold in those thinly sliced onions, making sure each strand gets a loving coat.
5. Heat about a half-inch of oil in a sturdy skillet to around 365°F – hot enough for a bit of batter to sizzle, but not so hot that the oil smokes.
6. Lovingly spoon the batter into the oil by quarter-cupfuls, flattening slightly to form pancakes or ball shapes, whatever you prefer. Fry them until they’re golden brown and the kitchen smells like heaven, about 2-3 minutes on each side.
7. Transfer your little golden treasures to a plate lined with paper towels to drain; this keeps them from being greasy.
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8. Serve warm and accept the compliments graciously.
Variations & Tips:
If you’re feeling adventurous, try adding a handful of fresh herbs like chives or parsley for a pop of green. For those that like a bit of heat, a pinch of cayenne pepper will do the trick. Reheating leftovers, if you have any, should be done in the oven to preserve that delightful crunch. And, bless your heart, don’t toss those oil remnants. Strain it, save it, and use it to add a little extra something to your next savory dish. Old ways have new days, just like these beloved onion fritters.
