In a large bowl, whisk flour, sugar, baking powder, salt, and pepper. Stir in chopped onions and milk. Mix gently until thick and chunky—don’t overmix.

Pour 2 inches of oil into a deep skillet or pot. Heat to 375°F (190°C). Use a thermometer to ensure accuracy.

Scoop spoonfuls of batter into the hot oil. Fry in batches, 2–3 minutes per side, until golden and crisp.

Transfer to a paper towel-lined plate using a slotted spoon. Let sit a few minutes to drain.

Serve warm and crunchy. Great with ranch, chipotle mayo, or sour cream on the side.