Begin by preparing the onions. Remove the outer skins and finely dice both onions. Set them aside for later use.

In a large mixing bowl, combine the flour, sugar, baking powder, salt, and black pepper. Stir the dry mixture until evenly blended.

Pour in the milk along with one tablespoon of vegetable oil. Stir thoroughly until the mixture becomes a smooth, pourable batter.

Add the chopped onions into the batter. Mix well to ensure the onions are fully coated and evenly distributed throughout the mixture.

Pour a thin layer (approximately ¼ inch) of vegetable oil into a large skillet and place over medium heat. Allow the oil to heat until it reaches a shimmering temperature suitable for frying.

Scoop spoonfuls of the onion batter into the hot oil, gently pressing each portion down with the back of the spoon to flatten slightly. Fry for about 2 to 3 minutes on each side, or until the patties achieve a golden, crispy exterior.

Once cooked, transfer the patties to a plate lined with paper towels to remove any excess oil. Serve hot for optimal texture and flavor.