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.

Cucumber Cups

My daughter recently had the pleasure of throwing a bridal shower for her best friend and these cute little cucumber cups were one of the appetizers served.  They're so easy to make using just a few simple ingredients and they look adorable.  

Peel the cucumbers intermittently leaving a light and dark striped design on the full length of the cucumber and cut into 1-inch coins.

Use a melon ball tool to scoop an indentation in each cucumber coin, being careful not to go through the bottom of the cups.

Mix together the cottage cheese, scallions, fresh dill, and salt and pepper.  Be careful to taste your cottage cheese before adding the salt (some are much saltier than others). 

Fill the cucumber cups with the cottage cheese filling and garnish with a fresh dill frond.  Serve immediately. 

Items used to make this recipe:

(affiliate links)

• my favorite vegetable peeler (for right handers) https://amzn.to/3I5gzHJ

• santoku knife https://amzn.to/3ryvtxm

• stainless ruler https://amzn.to/3Vck8OS

• melon ball tool https://amzn.to/3HDsIAq

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Cucumber Cups

makes 20

Printable Recipe

Ingredients

• 2 English cucumbers

• 1/2 cup cottage cheese

• 2 scallions, sliced thin

• 1 tablespoon chopped fresh dill

• 1/8 to 1/4 teaspoon kosher salt (depending on how salty your cottage cheese is)

• 1/4 teaspoon black pepper

• fresh dill fronds for garnish

Directions

1. Wash cucumbers and peel them intermittently, leaving some of the peel behind to make a light and dark green striped pattern down the length of each cucumber.

2. Slice cucumbers into 1-inch rounds and use a melon baller to carefully hollow out an indentation to hold the filling.

3. In a medium bowl, combine cottage cheese, sliced scallions, chopped fresh dill, salt, and pepper; mixing well (start with less salt, then taste and add more if needed).

4. Fill each cucumber cup with the cottage cheese filling.

5. Arrange on a serving platter and garnish with fresh dill fronds.

adapted from My Friend's Bakery