Amish Onion Patties

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!

Items used to make this recipe:

(affiliate links)

• nakiri knife https://amzn.to/3zH87ZU

• flat whisk https://amzn.to/3SWtTj7

• 10-inch cast iron skillet https://amzn.to/3DACsdZ

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Amish Onion Patties

makes 6 (3-inch diameter patties)

Printable Recipes

Ingredients

• 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

Directions

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.

Freezing Peaches

I absolutely love when fresh peach season arrives.  Peaches make an appearance in my morning smoothies so here is the easiest and most simple technique I've found to preserve these sweet summer fruits.  

Start with clean, ripe peaches.  I find the less the peaches are handled, the nicer they look so I don't peel them, but you certainly can if you like (my favorite technique for peeling peaches can be found here).   

You'll need some freshly squeezed lemon juice to make an acidulated water dip that will help preserve the peaches color. 

The acidulated water is made of 1 part freshly squeezed lemon juice and 4 parts water. 

Simply cut the peaches into wedges and dunk them in the acidulated water. 

Then place the peach slices on a silpat lined sheet pan and pop them in the freezer for several hours until firm.

After the peaches have frozen solid, transfer them to a freezer bag for short-term storage, or a freezer-safe container for longer storage.

If you plan to use the peaches within a month or so, you can use a standard freezer-safe zipper storage bag.  For longer storage, use a sturdier freezer container or a vacuum sealer (here's the one I have).

An even quicker peach preparation to use in smoothies is to place the slices (not frozen) in a heavy duty blender and give them a blitz.  Then portion individual amounts into small freezer bags.  As you can see, the color has darkened a bit, but that's fine with me since the puree is going into this smoothie recipe.  

Note:  Freshly squeezed lemon juice can be added to help preserve the color, but that would change the overall flavor of the peaches so I opted to not do that.  

Items used:

(affiliate links)

• wusthof flat paring knife https://amzn.to/3NsttR7

• vitamix https://amzn.to/3r4FV1W

• silpat liner https://amzn.to/3NJ5Vsr

• half sheet pan https://amzn.to/35ZfEYe

• vacuum sealer https://amzn.to/42SqhUx

• short-term freezer storage bags https://amzn.to/3gy7Qi1

• long-term freezer storage container https://amzn.to/337r76Z

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Freezing Peaches

makes 8 servings

Printable Recipe

Ingredients

• 4 ripe peaches, washed and dried

• 1/2 cup freshly squeezed lemon juice

• 2 cups cold water

Directions

1. Peel peaches if desired.

2. Cut peaches in half and remove pit; cut peach halves into 8 wedges.

3. In a small bowl, combine lemon juice and water; dip peach slices into water and place in a single layer on a silpat lined half sheet pan.

4. Freeze for several hours or overnight; transfer to freezer-safe container for long-term storage.