1. Start by slicing the onions thinly. This will ensure they cook evenly and blend seamlessly into your batter.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, and sugar. This dry mix will form the base of your fritters.
3. In a separate bowl, beat the eggs and milk until well combined.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; lumps are perfectly okay here.
5. Gently fold the sliced onions into the batter, ensuring they are well coated.
6. Heat about an inch of oil in a heavy-bottomed skillet over medium-high heat. You’ll know the oil is ready when a small drop of batter sizzles upon contact.
7. Carefully drop spoonfuls of the onion batter into the hot oil, flattening slightly with the back of the spoon. Be sure not to overcrowd the pan.
8. Fry each side for about 3-4 minutes or until golden brown and crispy.
9. Transfer the fritters to a paper towel-lined plate to drain excess oil.

A tip from my kitchen to yours: always keep an eye on the oil temperature. Too hot, and the fritters will brown too quickly on the outside while remaining undercooked inside.