I used to make these when my kids were home and I had onions from the garden. If you like onion rings, you will like these. They are easier and would also freeze well. Just reheat and crisp in the oven. We always dipped in ketchup or some ranch dressing. My kids would eat the leftovers as a snack and I guess they could be an appetizer as well.
Prep all the ingredients and put about a 1/2 inch oil in a deep, heavy skillet. Begin to heat oil. I did mark panfry as the cooking method because I always flattened them out a little on the bottom of the skillet. Was not quite sure.
Mix together first six ingredients.
Stir in enough cold water to make a VERY thick batter.
Add onions. Mix completely.
Check to see if oil is hot by dropping a tiny bit of batter into it. If it sizzles and fries, it is hot. (Sorry. This is just what my grandma did. It is what my mom did. It is just what I do.)
Drop dough by skant teaspoons into hot oil. Flatten slightly. Flip over after brown on one side. Brown on the other side.
Remove from oil and drain on toweling. Put in a warm oven until all nuggets are done.
Serve. To freeze, cool completely and freeze on a cookie sheet. When frozen, transfer to a freezer bag or container. I would reheat in a 375 oven until crisp and hot.
Note: If you make these larger they will be more like onion fritters. Puffier and softer. It just depends on what you want or need for the meal.