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Amish Onion Patties

Patricia Reitz

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.  

Amish Onion Patties - recipe with how-to photos - ButterYum

Measure out all the ingredients needed.

how to make amish onion patties - ButterYum - recipe and how-to photos

Place the dry ingredients in a medium mixing bowl.

easy recipe for amish onion patties - ButterYum

Whisk them together.

fried onion patties - recipe and how-to photos - ButterYum

Add the milk.

Mix well until no lumps remain.

deliciou onion fritter recipe - with how-to photos - ButterYum

Add the onions.

fried onion patties - fried onion fritters - recipe and how-to photos - ButterYum

Stir the onions until they're completely coated with the batter.

shimmering oil

Heat some peanut or canola oil in a 10-inch cast iron skillet.

testing the temperature of frying oil without a thermometer - ButterYum

You'll know the oil is hot enough when bubbles appear around a wooden spoon handle when inserted in the oil.

frying onion patties - amish recipe - ButterYum

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.

Amish Onion Patties - recipe - ButterYum

Remove from hot oil when done.  I find a flat whisk (like this one) is perfect for this job.

Amish Recipes - Onion Patties - ButterYum

Drain for a minute or two on paper towels, then transfer to a cooling rack so they stay nice and crispy.

Amish Onion Patties - recipe with how-to photos

Serve immediately with sour cream and chives.  Enjoy!

Items used to make this recipe:

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


  1. In a medium bowl, combine flour, sugar, cornmeal, baking powder, salt, and pepper.

  2. Add milk and stir until no lumps remain; stir in onions.

  3. 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.

  4. 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.

  5. Remove from skillet and drain on paper towel for 1 minute, then transfer to a cooling rack to keep them crispy.

  6. Repeat steps 4 and 5 with remaining batter; serve immediately.