11. Don’t overmix batter – lumps are okay and overmixing makes fritters tough
12. Let batter rest 5-10 minutes to hydrate flour fully
13. Use cold milk to prevent premature gluten development
14. Sift dry ingredients for lighter, lump-free batter
15. Add liquid gradually to control consistency
16. Beat egg separately before adding to ensure even distribution
17. Check batter consistency – should coat onions but not be too thick
18. Season batter well – it needs to flavor all those onions
19. Use fresh baking powder for maximum lift and lightness
20. Adjust thickness with milk or flour as needed

Oil and Frying Secrets (21-30)

21. Use neutral oil like vegetable, canola, or peanut oil for clean flavor
22. Fill pot only ⅓ full with oil to prevent dangerous overflow
23. Heat oil gradually to maintain stable temperature
24. Test oil temperature with thermometer or bread cube method
25. Don’t overcrowd pot – fry in small batches for even cooking
26. Maintain oil temperature by adjusting heat as needed
27. Use slotted spoon for safe removal and good drainage
28. Filter oil between batches if it gets too dark or debris-filled
29. Let oil return to temperature between batches
30. Have fire extinguisher nearby when deep frying for safety

Cooking and Serving Secrets (31-40)

31. Drop batter gently into oil to prevent splashing
32. Don’t flip too early – let bottom set and brown first
33. Flip only once for best texture and appearance
34. Watch for golden color as indicator of doneness
35. Drain thoroughly on paper towels or wire rack
36. Season immediately while fritters are still hot
37. Serve within minutes of frying for best texture
38. Keep warm in low oven if serving large batches
39. Provide plenty of napkins – these are deliciously messy
40. Store oil properly – strain and refrigerate for reuse up to 3 times