Best Onion Patties Recipes

BEEF PATTIES IN ONION GRAVY

Steps:

• Combine all patty ingredients;mix thouroughly with your hands and shape into 4 patties.
• Spray a non-stick skillet, and brown patties on both sides.
• Add dry onion soup mix and 1 1/2 cup water.
• Cover pan tightly and simmer for 20 minutes.
• Remove patties to a plate.
• In a gravy shaker or jar, combine 1/2 cup water with 2 tbs. flour.
• Stir flour and water into onion gravy.
• Stir constantly with a whisk until it comes to a boil.
• Boil 1 minute.
• Return patties to pan.
• Serve with mashed potatoes or hot cooked noodles.

AMISH ONION PATTIES

Steps:

• Mix together the dry ingredients, then add the milk.
• This should make a fairly thick batter.
• Add the onions and mix thoroughly.
• Drop the batter by spoonsful into hot oil about an inch deep.
• When golden on one side (about 3-4 minutes), turn them and flatten them into patties.
• Fry until golden on the second side (about 3-4 minutes).
• Drain on paper towels.

FRIED ONION PATTIES

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, milk and hot pepper sauce; stir into dry ingredients just until moistened. Stir in the onions. , In a large skillet, heat 1/2 in. of oil over medium heat. Drop batter by tablespoonfuls into oil; press lightly to flatten. Fry for 2-3 minutes on each side or until golden brown; drain on paper towels.

AMISH ONION PATTIES RECIPE - (4.5/5)

Steps:

• Mix together dry ingredients. Add milk and stir, batter will be thick. dd onions and mix throughly. Heat 1/2 inch oil in skillet over medium high heat. Drop batter by tablespoons in hot oil. Flatten slightly and brown on both sides until nice and crisp. Drain on paper towels. As my son puts it, now gobble them up!

ONION PATTIES

Steps:

• Combine flour, baking powder, sugar, salt, pepper and cornmeal.
• Add milk and mix well.
• Stir in onions.
• Drop small mounds of batter into shallow hot oil and fry 5 minutes on each side until golden brown.

AMISH ONION PATTIES

Steps:

• 1. mix together dry ingredients add milk, beaten egg and stir batter will be thick add onions and mix throughly heat 1/4 inch oil in skillet over medium high heat drop batter by tablespoons in hot oil flatten slightly brown on both sides until nice and crisp drain on paper towels

WILD RICE-PECAN PATTIES WITH RED ONION CHUTNEY

Steps:

• In 2-quart saucepan, heat 1 tablespoon oil over medium heat. Cook onion in oil about 6 minutes, stirring frequently, until onion is tender. Stir in remaining chutney ingredients. Heat to boiling; reduce heat to low. Cook 20 to 25 minutes or until dried fruits are plump and mixture has thickened; remove from heat.
• Meanwhile, cook wild rice in water as directed on package, drain if necessary. In large bowl, mix cooked wild rice and remaining patty ingredients except oil.
• In 12-inch skillet, heat 2 tablespoons oil over medium heat. Scoop wild rice mixture by 1/3 cupfuls into skillet; flatten to 1/2 inch. Cook about 3 minutes on each side or until light brown. Remove patties from skillet; cover and keep warm while cooking remaining patties. Serve with chutney.

DIPPING SAUCE FOR ONION PATTIES/PETALS AND BLOOMING ONIONS

Steps:

• Mix together and enjoy!
• all measurements are approximately i just pour and tweak it depending on my mood! have fun with it!

KITTENCAL'S ONION PATTIES/LATKES

Steps:

• 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.

FRIED ONION PATTIES

Steps:

• 1. Mix all ingredients together and form into patties, then fry in oil of your choice. Makes it simpler than onion rings that people get burnt on as they try and eat them. Fry till golden brown 10-15 min. estimated.

AMISH ONION PATTIES

Steps:

• 1. Mix together dry ingredients
• 2. add milk and stir
• 3. batter will be thick
• 4. add onions and mix throughly
• 5. heat 1/2 inch oil in skillet over medium high heat
• 6. drop batter by tablespoons in hot oil
• 7. flatten slightly
• 8. brown on both sides until nice and crisp
• 9. drain on paper towels
• 10. as my son puts it now gobble them up

CARAMELISED ONION & LENTIL PATTIES

Steps:

• Cook lentils in a large pot of boiling water for 10-12 minutes or until tender. Drain.
• Heat half of the oil in a large frypan over medium heat. Add onions and cook until brown and soft. Add brown sugar and water. Stir to combine. Cook for 2 minutes. Cool.
• Place lentils, onion, carrot, breadcrumbs, flour, eggs and spices in a large bowl. Mix well and shape into patties.
• Heat remaining oil in a non-stick frypan over medium heat. Cook patties for 5 minutes on each side or until golden. Drain on absorbent paper. Makes 18 patties.

AMISH ONION PATTIES

Steps:

• 1. In a large mixing bowl whisk together flour, sugar, baking powder, 1/2 teaspoon salt and pepper.
• 2. Add chopped onions, tossing with a fork to coat well with flour mixture.
• 3. Make a well, pour in milk and stir to just combined.
• 4. Add oil to a large skillet and heat to medium high.
• 5. Drop batter by 1/4 cup into hot oil, cooking for 2-3 minutes or until golden brown.
• 6. Carefully turn patties and cook for another 2 minutes or until golden brown.
• 7. Drain patties on a wire rack, lightly salt, repeat above steps cooking the remaining batter.
• 8. Serve hot with options like ketchup, salsa, ranch dressing or do what I do, put it on my burger.

SMOTHERED PATTIES WITH ONION AU JUS

Steps:

• 1. Shape ground beef in to 4 pattes about 1/2-inch thick and 4-inch i diameter. Sprinkle with salt.
• 2. Add patties to a large skillet coated with cooking spray, over med-high heat. Cook patties for 3 minutes on each side or until not longer pink.
• 3. Add onion and cook 3 minutes or until tender, stirring frequently. Set aside with the patties.
• 4. Add the remaining ingredient to the skillet. Bring to boil and continue boiling for 4 minutes. Return the patties and onions to skillet. Turn patties several time so coat well and cook 1 minute longer to heat through.

ONION BURGER PATTIES WITH MUSHROOM GRAVY

Steps:

• 1. In small bowl mix together the dehydrated onion flakes, beef bouillon granules, onion powder, paprika, celery seed and pepper. Set your dry onion soup mix aside.
• 2. In a large bowl crumble the ground beef then add the egg, panko bread crumbs and 2 Tablespoons of the dry onion soup mix. Combine and form into 4 patties. Sprinkle both sides of each patty with Montreal Steak Seasoning. I like to keep mine rather thick but if you prefer thin, then by all means make them thin.
• 3. Heat a skillet, large enough to comfortably hold the patties without crowding them, over medium heat. Lay the patties in and brown on one side then flip and brown on the other side. Cook for about 5 minutes then remove to a platter and keep warm. Internal temperature should be right around 155 .. they will continue to cook once removed and finish off later in the sauce.
• 4. Add the mushrooms to the skillet drippings and cook over medium until just about caramelized. Add the onions and cook just until tender. Remove to a bowl and keep warm.
• 5. Sprinkle the flour over the pan drippings and whisk in. NOTE: If the mushrooms absorbed all or most of the drippings add some butter. Your ratio should be about 4 Tbsp fat to 3 Tbsp flour - give or take what you prefer for thickness. Cook over low heat - whisking constantly - for about 5 minutes being careful not to let it burn. Add about 3/4 of the water and whisk until the mixture begins to thicken. Slowly add small amounts of more water to get the mixture to the right thickness for your personal taste. Be careful not to add too much or it will be really runny. Stir in the remaining soup mix then add in the mushrooms and onions.
• 6. Remove from heat and whisk in the sour cream. Lay the burger patties into the sauce and spoon some sauce over top of them. Cover and let it sit for about 3 minutes to warm the meat through. Serve sauce with patties and mashed potatoes and a vegie.
• 7. ***** NOTE ***** If you prefer you can mix the burger patties according to instructions then toss them on the grill for a great additional flavor. While they are grilling you can get the mushroom sauce ready as described.

ONION PATTIES

Steps:

• 1. Mix dry ingredients, then add milk. Batter should be fairly thick. Add onions and mix thoroughly. Drop by TB into 1/2" of hot oil in skillet. Flatten slightly when you turn them. Brown on both sides until crisp. *Tastes like onion rings.

PAMMY'S FRIED RICE AND ONION PATTIES

Steps:

• I put rice, egg white and onion in my mini chopper and "chop" till it's mixed good.
• (You could mix it in a bowl too).
• Spray a fry pan generously with Pam.
• Turn burner to medium.
• Drop mixture by the tablespoon into pan, 6 patties.
• Cook until browned nicely on the bottom, about 3 minutes.
• Turn, press down lightly on top of the patties with the bottom of a spatula to "flatten".
• Cook until browned, about 3 more minutes.
• Spread with a small amount of a soft type margarine and salt to taste.
• (I would say this is 2 servings but that would depend on who's eating them, him or me, LOL! For him it's 1 serving.).

BEEF PATTIES SMOTHERED IN HUNGARIAN ONION SAUCE

Steps:

• 1. Set the meat patties out on the counter to take the chill off and pepper them. Cover with plastic wrap.
• 2. Prepare the sauce. In a large saute pan, heat the butter over medium heat. Saute the onions, salt and pepper. Cook for 15 minutes or until the onions are golden in color.
• 3. Add the broth, wine, worchestershire sauce, and bay leaf to the onions and boil gently for 10 minutes.
• 4. Make a paste of the cornstarch, by mixing with the water. Add cornstarch paste, along with the tomato paste, paprika, and the garlic. Cook several minutes more.
• 5. Now cook the patties. Salt them and fry, broil, or grill to desired doneness.
• 6. To serve, ladle ample sauce over each patty. Best served with mashed potatoes, ladled with additional sauce.

MASA PATTIES STUFFED WITH PORK, ONION, AND SALSA

Steps:

• 1. Prepare the dough. Have ready a tortilla press and 2 (8-inch) squares of plastic wrap or 2 small plastic sandwich bags. Then, make 12 egg-size tortilla balls. Put on a plate cover to keep moist. 2. Open the tortilla press. Lay 1 piece of plastic on the bottom and drape the second piece over the hinged lid. Put 1 ball of dough on the plastic on the bottom of the press and lay the other piece of plastic on top of the dough. Lower the hinged lid and press gently to form a 4-inch tortilla about 1/3-inch thick. Open the lid and pick up the fat tortilla. Peel off the top piece of plastic. Flip over the tortilla and carefully peel off the second piece of plastic.3. To make the filling, heat the oil in a large nonstick skillet over medium-high heat. Cook the pork until brown on both sides and white inside, but still juicy, 2 to 3 minutes on each side. Season with salt and transfer pork to a cutting board. Finely chop and reserve. 4. In the same skillet, cook the onion, stirring, until translucent, about 3 minutes. Add the garlic and cook 1 minute. Return the chopped pork to the pan. Add the salsa and stir to mix. 5. With a small sharp knife, cut a slit in one side of each tortilla and gently slide the knife blade back and forth to make a pocket for the filling. Stuff the pockets with about 2 to 3 tablespoons of the pork mixture. (Any leftover pork makes great tacos or burritos.) 6. Brush the gorditas on both sides with oil and cook on a hot griddle or in a hot skillet, turning 2 to 3 times, until flecked with brown, about 2 minutes total, but still soft. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ONION PATTIES

Steps:

• 1. In a large bowl, mix together the dry ingredients.
• 2. Now gently add the onions and the milk and stir, this will create a thick batter. Set aside until needed.
• 3. Pour about 1/2 inch of oil into a frying pan and heat over medium high.
• 4. You can add more oil to the skillet if you need to do so while frying.
• 5. When ready, drop a tablespoon of batter into the oil, flatten slightly and allow to brown on both sides until they are crisp.
• 6. Remove from heat and drain on paper towels, then place on cooling rack to keep crisp, until all batter is fried.
• 7. Serve warm with your preferred dip.