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There’s something really special about biting into a fresh, hot fritter. You know the kind—crispy on the outside, soft and full of flavor on the inside. These crispy onion vegetable fritters are exactly that. They’re packed with shredded veggies like onions, carrots, and maybe even some cabbage or zucchini, all mixed together in a light and bubbly batter. Once you fry them up until golden and crunchy, they’re totally irresistible. And the best part? They get dipped in a creamy, spicy sriracha mayo that takes the flavor to the next level.
These fritters are double-fried to make sure they stay crispy, even after they’ve cooled a little. That means every bite is full of crunch, with soft, tasty veggies hiding inside. They’re the kind of snack that disappears fast—people always want seconds, so it’s smart to make more than you think you’ll need.
They’re perfect for all kinds of moments. Maybe you’re hanging out with friends, having a game night, watching movies, or just craving something crunchy and homemade. You don’t need any fancy ingredients, and the steps are super easy to follow. Plus, they taste like the kind of street food you’d find at a busy market—fresh, hot, and full of flavor.
If you love snacks that are crispy, a little spicy, and fun to eat, these fritters are for you. Get ready to mix, fry, dip, and crunch your way through your new favorite recipe. Let’s get cooking!
Why You’ll Love This Recipe
There are so many reasons to love these crispy onion vegetable fritters, and once you try them, you’ll totally get it.
First, the texture is unbeatable—super crispy and golden on the outside with a soft, savory center. That crunch comes from using bubbly sparkling water in the batter and frying them not once, but twice, which makes all the difference. Inside each fritter is a mix of fresh veggies like onions, carrots, and green onions.
It’s a fun and tasty way to get more vegetables into your snack time without even thinking about it.
Another thing to love? They’re really easy to make. You only need a few simple ingredients, most of which you probably already have in your kitchen.
No hard steps, no fancy tools—just mix, fry, and enjoy. And then there’s the dipping sauce. It’s creamy, tangy, and just a little spicy, made with sriracha and mayo, and it goes perfectly with the fritters. Once you dip, you won’t want to stop.
These fritters also make an awesome appetizer or snack to share. Whether you’re serving them at a party, a movie night, or just making a plate to enjoy on your own, they’re sure to disappear fast.
Ingredients with Flavor Benefits
Vegetables
Onions (500g): These are the main ingredient. When fried, they become sweet, crispy, and full of flavor. They give the fritters that classic onion-ring crunch.
Carrots (60g): These add a soft sweetness and a nice orange color. They make the fritters look pretty and taste even better.
Green onions (40g): These give a little pop of sharp, fresh flavor. They balance the sweetness and add a little something extra in every bite.
Batter Mix:
All-purpose flour + cornstarch: This mix helps the outside of the fritters get extra crispy but still light. The flour holds it together, and the cornstarch adds crunch.
Baking powder: This makes the batter puff up a little, so it’s not too flat. It adds a light, airy texture.
Onion powder & garlic powder: These spices give the batter a deep, yummy flavor. They make the whole thing taste even more savory.
Salt: A small amount brings out all the other flavors and makes the fritters taste complete.
Sparkling water (or ice water): This is what makes the batter light and bubbly. Sparkling water is best because it adds tiny bubbles for an airy crunch, but cold water works too!
Sriracha Mayo Dip:
Mayonnaise: This is the creamy base that makes the sauce smooth and rich.
Sriracha: Adds heat and spice. It gives the dip a bold kick without being too spicy.
Lemon juice: Brightens up the sauce. It adds a little sourness that balances the richness of the mayo.
Sugar: Just a small amount makes the dip smooth and balanced. It softens the spice and ties all the flavors together.
Let’s Cook! (Step-by-Step Instructions)
Step 1: Veggie Prep
✔Slice the onions thin, julienne the carrots, and chop those green onions nice and fine. Toss them all into a big bowl—already smelling good, right?
Step 2: Batter Time
✔In another bowl, combine the flour, cornstarch, baking powder, and seasonings.
✔When you’re ready to fry, pour in the sparkling water and mix until just combined.
✔You want a lumpy, airy batter—not overmixed!
✔Toss your sliced veggies in the batter and coat them well.
Step 3: Fry Like a Pro
✔Heat oil in a deep pan or wok to 170–180°C (340–355°F). Use a thermometer for accuracy!
🧑🍳 Two methods for shaping:
- Spatula Drop: Scoop a portion with a spatula and gently slide it into the oil.
- Mesh Strainer Dip: Press the mix into a small mesh strainer, then dip it in and release.
✔Fry each batch for 5–8 minutes until lightly golden. Then let cool for a few minutes and go in for the second fry—3–5 minutes until golden, crispy, and glorious.
✔Drain on paper towels or a rack.
Step 4: Mix the Sauce
✔In a small bowl, stir together mayo, sriracha, lemon juice, and sugar until creamy and smooth. Dip test recommended. (Okay, highly recommended.)
Step 5: Serve & Crunch
✔Plate up those fritters, serve them hot with that dreamy dipping sauce, and listen for the first crunch. Perfection.
Cooking Tips & Techniques
Double frying = extra crispy.
Frying the fritters twice helps make them super crunchy on the outside while still soft inside. The second fry gives them that golden, perfect texture. Don’t skip it!
Sparkling water is better than still water.
The bubbles in sparkling water make the batter lighter. This helps create a thin, crispy shell around the fritters when they fry.
Slice onions thin.
Thin slices cook faster and crisp up better. If they’re too thick, they might stay soft or not cook evenly.
Fry in small batches.
If you put too many fritters in the pan at once, the oil gets cooler. This makes them soggy instead of crispy. Frying in small batches keeps the oil hot and the fritters golden.
Season while hot.
As soon as the fritters come out of the oil, sprinkle on some salt or your favorite spice mix. When they’re hot, the seasoning sticks better and the flavor really pops.
Recommended Equipment
Support Cooking Day and make cooking easier with these must-haves:
This helps you check if your oil is the right temperature. Too hot and the fritters burn, too cool and they get soggy. With a thermometer, you’ll know exactly when it’s perfect.
These are great for dipping the fritters in and out of the oil. You can fry with control and let the extra oil drip off easily. They’re also helpful for draining and serving.
You’ll need lots of room to mix your veggies with the batter without spilling everywhere. Big bowls make everything easier and cleaner.
These pans hold heat really well, which is super important when you’re frying. A steady, even heat means your fritters cook evenly and turn out golden every time.
Paper towel holder
It sounds simple, but it’s actually really helpful. You’ll need paper towels ready for draining your fritters after frying, and a holder makes grabbing them quick and easy.
How to Serve It
Serve the fritters hot and fresh, right after frying, with a side of creamy sriracha mayo for dipping. The crisp outside and warm inside are best enjoyed straight away.
For extra flavor and a pop of color, sprinkle some chopped green onions or a pinch of chili flakes on top. It adds a little kick and makes the plate look even better.
Want to turn it into a full meal? Pair the fritters with some steamed rice and a fried egg on top. It’s a savory, satisfying brunch or lunch idea that feels cozy and filling. Since it is summer you may want to pair it with No-Churn Vanilla Ice Cream or Tropical Sunrise Mocktail
You can also include these fritters on a fun appetizer platter. Add things like dumplings, crispy wings, or tempura vegetables for a mix of textures and flavors. Great for parties, sharing, or movie nights with friends!
Diet-Friendly Options
If you need a gluten-free option, just use a 1:1 gluten-free flour blend in place of regular flour, and make sure your cornstarch is also labeled gluten-free. That way, you still get the crispy texture without the gluten.
Want to keep it vegan? No problem. Use vegan mayonnaise for the dipping sauce, and double-check your sriracha to make sure it doesn’t contain any animal products. Many brands are vegan, but it’s always good to look at the label.
If you’re watching your salt, skip the added salt in the batter and cut back on the seasoning in the dipping sauce. The fritters will still have great flavor from the veggies and spices, just with less sodium.
How to Store Leftovers
Fridge: Store cooled fritters in an airtight container for up to 3 days.
Reheat: Pop them in an oven or air fryer at 375°F (190°C) for 5–7 minutes until re-crisped. Avoid the microwave—it softens the crunch.
Freeze? Not recommended—they lose their texture when thawed.
Recipe Variations
Add more veg: Try cabbage, bell peppers, or shredded sweet potato.
Go spicy: Add chili flakes or minced jalapeños to the batter.
Dip remix: Swap sriracha for gochujang, Thai chili sauce, or even wasabi mayo.
Mini bites: Make smaller fritters for bite-sized party snacks.
Super Crispy Onion Vegetable Fritters with Sriracha Mayo Dip
Equipment
- Knife & cutting board
- Mixing bowls
- Deep frying pan or wok
- Slotted spoon or mesh strainer
- Paper towels
- Thermometer (for oil temp)
Ingredients
Vegetable Fritters:
- 2 onions (approx. 500g), sliced thin
- 60g carrots, julienned or finely sliced
- 40g green onions, chopped
Batter Mix:
- 120g all-purpose flour
- 30g cornstarch
- 1 tbsp onion powder
- 1/3 tbsp garlic powder
- 1/3 tbsp salt
- 1/2 tbsp baking powder
- 180ml sparkling water (or ice water as a substitute)
For Frying:
- Vegetable or canola oil
- Cooking temperature: Medium heat (170–180°C / 340–355°F)
Sriracha Mayo Sauce:
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1/2 tbsp sugar
- 1 tbsp lemon juice
Instructions
Step 1: Prep the Vegetables
- Cut the onions in half, then slice thinly.
- Julienne or thinly slice the carrots.
- Chop the green onions into small pieces.
- Combine all vegetables in a large mixing bowl.
Step 2: Make the Batter
- In a separate bowl, mix flour, cornstarch, onion powder, garlic powder, salt, and baking powder
- Pour in sparkling water right before frying to maintain carbonation. Mix until just combined.
- Add the mixed vegetables into the batter and toss to coat evenly.
Step 3: Fry the Fritters (Two Methods)
- Heat oil in a deep pan to 170–180°C (340–355°F).
- Method 1: Use a spatula to gently slide portions of batter into the oil.
- Method 2: Place a portion in a small mesh strainer and gently dip it into the oil. Don’t disturb it until it floats.
- Fry each batch for 5–8 minutes until lightly golden.
- Let cool slightly, then fry again for 3–5 minutes for extra crispiness.
- Remove and drain on paper towels.
Step 4: Make the Dipping Sauce
- In a small bowl, combine mayonnaise, sriracha, sugar, and lemon juice. Mix until smooth and creamy.
Step 5: Serve & Enjoy!
- Serve the hot, crispy fritters with the spicy, creamy dipping sauce on the side.
- Enjoy as a snack, starter, or pair with rice for a light meal!
Notes
Wrap-Up
These Super Crispy Onion Vegetable Fritters are everything you want in a snack: light, crunchy, savory, and totally satisfying—especially when paired with that creamy, spicy dipping sauce. With pantry staples and a quick fry, you’ll have a restaurant-quality appetizer that’s perfect for any time you’re craving a bold, crunchy bite.
Trust us—you’ll want to make a double batch. 😉
Common Questions Answered
Can I bake these instead of frying?
You can try it, but you won’t get that same ultra-crispy texture. Air frying is a better compromise!
Why sparkling water?
The carbonation helps aerate the batter, making your fritters lighter and crispier!
Can I make the batter ahead?
Mix the dry ingredients ahead of time, but wait to add the sparkling water until just before frying for max crisp.