Amish Onion Patties

Get ready for the most addictive appetizer you’ve never heard of!

These Amish Onion Patties are crispy on the outside, tender on the inside, and packed with sweet onion flavor that will have everyone asking for your secret recipe.

These golden-brown beauties are like a cross between an onion ring and a savory pancake.

The batter is light and airy with just a hint of sweetness that perfectly balances the onion’s natural flavor.

They’re simple to make but deliver restaurant-quality results that’ll disappear from your table in minutes!

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons white granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons cornmeal (self-rising or regular)
• 2 1/2 cups chopped onions (about 1 1/2 large white onions)
• 1 cup milk
• 1/2 cup cooking oil (Canola recommended)

Steps

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, black pepper, and cornmeal until well combined. This creates the perfect base for your batter – make sure there are no lumps for the smoothest texture.
2. Add the 2 1/2 cups chopped onions to the dry mixture and toss gently to coat. The onions should be chopped into 1/4-inch pieces – not too fine or they’ll disappear, not too large or the patties won’t hold together.
3. Pour in the 1 cup milk and mix thoroughly with a spoon until you have a thick, consistent batter. The mixture should be thick enough to mound slightly on a spoon but still be droopy – similar to a thick pancake batter.
4. Heat the 1/2 cup oil in a large skillet over medium-high heat (375°F/190°C). Test the oil by dropping a tiny bit of batter in – it should sizzle immediately but not smoke. If the oil smokes, reduce the heat immediately.
5. Using a 1/4 cup measuring cup, carefully drop batter into the hot oil, leaving at least 1 inch between patties. Don’t overcrowd the pan or the temperature will drop and patties will become soggy.
6. Cook until golden brown on the bottom, about 2-3 minutes, then flip carefully using a slotted spatula. The edges should be set before flipping to prevent splatter.
7. Cook the second side until equally golden brown, about 2 minutes more. The perfect patty will be crisp outside and tender inside, with the onions cooked through but still having some texture.
8. Remove patties with a slotted spatula and place on a paper towel-lined plate to drain excess oil. If making multiple batches, add more oil as needed and allow it to return to temperature before adding more batter.
9. Serve immediately while hot and crispy. Makes 10-12 onion patties depending on the size of your scoops.

Smart Swaps

• Use whole wheat flour instead of all-purpose (use the same amount) for added fiber and nutty flavor
• Try sweet onions (like Vidalia) instead of white onions for a milder, sweeter flavor
• Substitute almond milk for regular milk (1:1 ratio) to make these dairy-free
• Add 1 teaspoon of smoked paprika to the batter for a subtle smoky flavor

Make It Diabetes-Friendly

• Replace all-purpose flour with almond flour (use 1 1/4 cups instead of 1 cup) to reduce carbs by approximately 18g per serving
• Use unsweetened almond milk instead of regular milk to cut carbs by about 12g per batch
• Skip the sugar entirely or use 1 teaspoon of monk fruit sweetener instead
• Make smaller patties (use 2 tablespoon portions instead of 1/4 cup) to create 24 mini patties with half the carb impact per piece
• Serve alongside protein to slow glucose absorption

Pro Tips

• Chill the batter for 15-20 minutes before frying for even crispier patties
• Use a candy thermometer to maintain oil at exactly 375°F (190°C) for perfect browning
• Chop onions by hand rather than using a food processor for better texture control
• These patties freeze beautifully! Cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in a 350°F (175°C) oven for 7-8 minutes