Game Day Recipe ~ Amish Onion Patties

Amish Onion Patties

Do you need a last-minute game day appetizer but don’t want to run to the store? Here’s a quick and easy recipe that is short on ingredients but HUGE on flavor! You more than likely have everything you need for this in your fridge and pantry. The taste is incredibly hard to describe, but they certainly were not what I expected. Like amped-up onion rings, only better.

I searched high and low on the interwebz for the origin of this recipe, but can only guess it’s from a printed Amish cookbook. I found it initially in my FB feed from a third party advertisement. I followed the recipe except for the amount of salt (I halved the salt, as written below) and the oil called for. When it came to cook the patties, I coated my hot cast iron skillet with a thin layer of oil, then replenished between batches. No need to deep-fry these puppies, they turn out great without all that extra fat!

My husband kept calling them potato patties. No, there are no potatoes in this. Well then they must have eggs in them! No sweetie, no eggs either. Pretty much just flour, milk, and LOTS of sweet onions. Even if you don’t watch the Big Game, you can still enjoy some Amish Onion Patties for any occasion!

Amish Onion Patties
Origins Unknown

3/4 cup flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 1/2 cups chopped sweet onion (I used Walla Walla)
High heat oil, for cooking (I used grapeseed)

Dry Ingredients ~ I give you a boring flour shot just to prove that I DO cook with flour, on occasion.

Mix together the dry ingredients in a bowl. Add milk and stir to combine; the batter will be thick. Add the onions and mix thoroughly.

Onion Patty Batter

Heat a cast iron or heavy skillet over medium-high heat. Add just enough oil to coat the bottom. Drop spoonfuls of onion batter into the skillet, then flatten with the back of a spatula.

Patties Ready to Flip

When the bottom is brown and crispy and releases easily from the skillet, flip over and brown the other side. Remove and drain on paper towels. This will take a few batches. Enjoy with your favorite sauce! I thought they were good enough on their own plain. I served these for dinner with my Garlic Parmesan Chicken Tenders, which were baked while cooking the patties.

Amish Onion Patties

Download and Print this Yummy Recipe!

 

Advertisement

Starbucks Old Fashioned Coffee Cake

Starbucks Old Fashioned Coffee Cake ~ Coffee Anyone???

“MOM!!! I just found the best recipe book in the entire world!”

“Well then, I think I want that too! Where do I buy it?”

Turns out it was a Pinterest link to all the Starbucks recipes in electronic book form, so I didn’t have to buy it, but there was no option to print it! I know that sounds odd, but even using the web browser print feature didn’t work properly.  So I captured a screenshot of one of the recipes she wanted to make and printed it. I’ve typed it out below so that you can copy and paste it to a word editor if you want to print it, or just print this page from your browser. It’s been on my bucket list to get some kind of widget for print-friendly recipes, but alas I have not gotten around to that research. And by the way, the website where I got this from is not the original author. I tried to get to the original source of it, and ended up on all kinds of pfishy and scary pages so I am leaving the link to it off of here in the interest of security.

Since I am not the baker in the family (as I’ve told you too many times, right?) we followed this recipe exactly. I am pretty sure you can’t fudge on baking ingredients without something in the process failing. OK, maybe adding more nuts or a different type would work, or subbing raisins or something, but the rest of it is in the  “no-touchy-changey” zone for me.

I let my daughter make the majority of this, but I did have to supervise and step in periodically. She’s actually coming along quite well with her mixing and measuring techniques. This coffee cake came out just delicious, and having a piece warm out of the oven was divine! It’s not overly sweet, and the house just filled with this lovely aromatic cinnamon and fresh baked bread smell, which lingered for hours and hours afterwards. I am glad we made this. We’ll have a yummy breakfast or afternoon snack for several days now!

Starbucks Old Fashioned Coffee Cake

Starbucks Old Fashioned Coffee Cake
Copied from somewhere on the WWW

For the Struesel:
1 1/2 cups graham cracker crumbs
3/4 cup chopped walnuts
3/4 cup brown sugar, firmly packed
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup unsalted butter, melted

For the Cake:
Butter and flour for pan
2 cups flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
2 eggs
1 1/2 teaspoons vanilla extract
1 cup milk

Preheat oven to 350 degrees. First, butter and flour the inside of a Bundt pan or 8-inch square pan, or something of that size. We used a Bundt pan, which is the round baking pan thingy with a hole in the middle. In a medium bowl, combine the Struesel ingredients. To make the 1 1/2 cups of graham cracker crumbs, all you need to do is take a full sleeve of them and crush them in a baggie with a pestle or your fist. It would have been nice to know that, as we kept crushing them up three at a time and adding them to a measuring cup, and lo and behold! Oh well. Lesson learned. An entire sleeve of graham crackers is exactly one and a half cups. And that cardamom ingredient? I almost fell on the floor with the price. It costs over $48 a pound for it!?!?! Thank goodness for bulk aisle bins. I pretty much got exactly what we needed (actually about 1/4 teaspoon too much) and it cost me 46 cents. It didn’t break my bank for that much. However, if you don’t have a bulk aisle to purchase this from, do NOT buy a spendy container of it in the spice aisle. Just leave it out, OK? Just sayin’…

Moving on, take a much larger bowl, and mix the flour, sugar, and baking powder. Chop up the softened butter into smaller cubes and add to the bowl with the eggs, vanilla extract, and milk. According to the recipe, you should “beat vigorously until smooth and quite thick,” for about one minute. Well we didn’t use an electric mixer because it didn’t say to do that, so we used a fork and took turns until we deemed it vigorously beaten and quite thick, which took longer than one minute. Maybe three or so.  Spread half of the batter in the bottom of your pan, then sprinkle half the Struesel mixture evenly over that. Layer the rest of the batter and Struesel again. Bake for 50 minutes, or until a toothpick in the center comes out clean. Cool for a minimum of 20 minutes, then remove from pan and serve. Coffee would be an excellent choice with this. My daughter is really trying to turn me into a baker!