Prep 20 mins
Cook 0 mins
I have been making these for over 20 years, I usually get about 15 patties but it depends on the size of the batter that you drop in the pan, these are better if fried to very brown and crispy, you can make a double recipe, fry them then freeze them on a tray then pop them into freezer bags, then just warm them in the oven to crisp up, they are very addicting and I can tell you I eat half before they even get to the table lol! If you plan on doubling the recipe then make two separate recipes in two bowls, I have doubled the recipe into one bowl and for some reason they just are not as good --- if desired you could add in a slightly beaten large egg and reduce the milk by 1/4 cup --- you will *love* these! also see my Kittencal's Crispy Potato and Green Onion Pancakes (Latkes) *and* Kittencal's Italian Zucchini-Mozzarella Patties
- 2 1⁄2 cups onions, finely diced (I just chop about 3 medium onions for this)
- 1 green onion, finely chopped (optional)
- 3⁄4 cup flour
- 1 1⁄2 tablespoons sugar
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons seasoning salt (can use regular salt)
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 teaspoon garlic powder (optional, or use 2-3 teaspoons fresh garlic)
- black pepper (optional)
- 3⁄4 cup milk
- oil (for frying, I recommend to use vegetable oil olive oil will interact with the flavor)
- Chop the onions finely (I chop them about 1/4-inch) then place into a bowl.
- In another large bowl mix together the flour, sugar, baking powder, seasoning salt, cayenne, garlic powder (if using) and a small amount of black pepper; mix to combine well.
- Add in the milk and whisk until thoroughly combined (the batter will be thick!).
- Add in the chopped onions and green onions and mix with a wooden spoon until combined.
- In a large non-stick frypan, heat a small amount of oil to medium-hot, adding in more oil as needed as the patties will absorb too much oil if you add in a large amount of oil at one time.
- Drop the batter from a tablespoon (no more than about a tablespoon!) into about 1/2-inch of hot oil (I slide the batter off using off another spoon).
- Flatten slightly with the spoon or spatula.
- Sprinkle with a little salt.
- Fry until crispy and brown on both sides.
- **NOTE** these tend to hold a bit of oil so drain well on paper towels.
These were very good. I didn't have any green onion so I didn't put that in. As I was making it, I realized that I was pretty much making onion rings except the onions were chopped up and not in rings. I will never make onion rings again, cause these were much easier and faster - yet tasted the same. I also made a spicy dip to go with them by mixing Miracle Whip, horseradish, and cayenne pepper together. It tasted like the sauce at the restaurants for their onion blossoms.
These were quite good a little pancake like another reviewer mentioned but probably that was because of how much batter was used in relation to onion. They still didn't get as crispy as I would have liked but again I think that may have been the amount of batter. I made them gluten free using Gluten-Free All-Purpose Flour Mix #1. I think the green onion would have been good in these and would add it if I make these again. I used regular white/yellow cooking onions, white sugar, gf baking powder, garlic salt, pinch cayenne, plain rice milk, & canola oil.
Great recipe; I tried popping these in the oven as another reviewer had suggested (15 minutes on one side, then 10 minutes on the other). To my dismay, the batter felt thin when I spooned them onto the cool, oiled baking sheet. Upon turning them, I found that the oil hadn't been absorbed and rather clung onto the patties, which felt more like crepes with their thin edges. Once the patties were done cooking, I popped them onto a hot skillet; that helped a bit with the texture. As I would like to limit the calorie intake in my household, I think I'll try the baked version again but up the flour content and shorten the baking time and finish cooking on a skillet next time. Also, I found the patties a tad sweet for my taste (I did not use sweet onions - not easy to find in my new home above the Arctic Circle) so I might lower the sugar by 1/2 a tablespoon next time.