Amish Onion Patties

If publishing or referencing this recipe on another website, you may copy/paste the list of ingredients (the only part of a recipe not protected under copyright law.) Link back to this post for the directions (as in “Get The Directions Here”). On SOCIAL MEDIA share only the LINK to this page. Original content, including my recollections, original photographs, stories, and nostalgia are Copyright 2010 to Present, Lori Fogg, All Rights Reserved and may not be used without express written permission. For complete Copyright information, visit the Terms of Use and Copyright Notice page.

Amish Onion Patties – reminiscent of onion rings in an easy-to-make and enjoy form! Dip in ketchup (a Dutchie favorite), salsa, ranch, etc. or just eat as it.

These reheat nicely and last in the fridge for several days (Maybe. They are so tasty leftovers are not guaranteed…)

Amish Onion Patties

Recipe by A Coalcracker in the KitchenCourse: Snacks, Sides, AppetizersCuisine: Pa. DutchDifficulty: Intermediate


  • 1 cup all-purpose flour

  • 2 teaspoons white sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 tablespoons cornmeal

  • 2 1/2 cups very finely chopped sweet onions

  • 1 cup milk

  • 1/2 cup cooking oil for frying (canola, vegetable, etc.)


  • Whisk together the flour, sugar, baking powder, salt, black pepper and cornmeal in a large bowl. Mix in chopped onions. Pour in milk and mix well with spoon.
  • Heat oil in skillet.
  • Drop by spoonfuls into hot oil. (or use a 1/4 cup measure to scoop out batter or ice cream scoop)
  • Cook on one side until brown and flip to cook on other side. Add more oil to skillet if needed as cooking. Do not cook too quickly (on too high a heat setting), the onions should soften slightly while cooking.