Prepare the Dry Ingredients: In a large mixing bowl, whisk together the 300g of plain flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and ½ teaspoon of black pepper. This ensures the leavening agent and seasonings are evenly distributed.

Combine the Wet Ingredients: In a separate, smaller bowl, whisk the 2 large eggs and 180ml of milk together until smooth.

Make the Batter: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula until just combined. It's important not to overmix; a few small lumps are perfectly fine. Overmixing can develop the gluten and make the fritters tough.

Add the Onions: Gently fold the 450g of finely diced onions into the batter until they are evenly coated.

Rest the Batter: Let the batter rest at room temperature for 10-15 minutes. This step allows the flour to hydrate and the baking powder to start working, which helps create a lighter fritter.

Heat the Oil: While the batter rests, pour enough vegetable oil into a large, heavy-bottomed frying pan or skillet to come about 2-3 cm up the sides. Heat the oil over a medium-high heat to 180°C (350°F). If you don't have a thermometer, you can test it by dropping a tiny bit of batter into the oil. It should sizzle immediately and turn golden in about 30-45 seconds.

Fry the Fritters: Carefully drop heaping tablespoons of the batter into the hot oil, being careful not to overcrowd the pan. I find that frying 4-5 at a time works best for me. Fry for 2-3 minutes per side, until they are deep golden brown and cooked through.

Drain and Serve: Use a slotted spoon to remove the fritters from the oil and transfer them to a wire rack or a plate lined with kitchen paper to drain any excess oil. If making the dipping sauce, simply mix all its ingredients together in a small bowl. Serve the Amish onion fritters hot with the sauce on the side.