If you like the flavor of caramelized onions, you'll go bonkers for these Amish Onion Patties - they're crunchy and completely addictive. Serve them piping hot with cold sour cream on the side for dipping - then sit back and wait for the oohs and aahs.
Measure out all the ingredients needed.
Place the dry ingredients in a medium mixing bowl.
Whisk them together.
Add the milk.
Mix well until no lumps remain.
Add the onions.
Stir the onions until they're completely coated with the batter.
Heat some peanut or canola oil in a 10-inch cast iron skillet.
You'll know the oil is hot enough when bubbles appear around a wooden spoon handle when inserted in the oil.
Portion patties using 1/4-cup measure. Fry until the first side is brown. I like 'em really brown.
Carefully turn them over and repeat on the other side.
Remove from hot oil when done. I find a flat whisk (like this one) is perfect for this job.
Drain for a minute or two on paper towels, then transfer to a cooling rack so they stay nice and crispy.
Serve immediately with sour cream and chives. Enjoy!
Amish Onion Patties
makes 6 (3-inch diameter patties)
6 tablespoons all purpose flour
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons cornmeal
1 teaspoon baking powder
3/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
6 tablespoons milk
1 1/4 cup finely minced onion
peanut or canola oil for frying
optional garnish: sour cream and chopped chives
In a medium bowl, combine flour, sugar, cornmeal, baking powder, salt, and pepper.
Add milk and stir until no lumps remain; stir in onions.
In a 10-inch cast iron or nonstick skillet over medium heat, heat about 1/2-inch of oil until the tip of a wooden spoon bubbles when placed in the oil.
Fry 1/4-cup portions, 3 at a time, for several minutes until brown on first side, then carefully turn over and fry until the second side is brown.
Remove from skillet and drain on paper towel for 1 minute, then transfer to a cooling rack to keep them crispy.
Repeat steps 4 and 5 with remaining batter; serve immediately.