Amish Onion Fritters Food

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.

AMISH ONION FRITTERS

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, flatten slightly, brown on both sides until nice and crisp.
• 7. drain on paper towels.
• 8. serve warm.

AMISH ONION FRITTERS

Steps:

• Place all of the ingredients minus the oil into a mixing bowl, and stir together until well combined.
• Heat ½ -1 inch of oil in a deep-sided skillet over medium-high heat on the stove.
• When the oil has reached a temperature of at least 175 degrees, drop the batter into the skillet by the tablespoonful, spreading it out a bit as you go.
• Brown the fritters on one side, flip and brown them on the other before removing to drain on a paper towel lined rack.
• Serve with sour cream or your favorite dipping sauce if desired.

AMISH ONION FRITTERS

Steps:

• Instructions 1. Mix together dry ingredients. 2. add milk and stir. 3. batter will be thick. 4. add onions and mix thoroughly. 5. heat 1/2 inch oil in a skillet over medium-high heat. 6. drop batter by tablespoons in hot oil, flatten slightly, brown on both sides until nice and crisp. 7. drain on paper towels. 8. serve warm.

SOUTHWEST ONION FRITTERS

Steps:

• Whisk together first eight ingredients. In another bowl, whisk together milk, sour cream and cilantro; add to flour mixture, stirring just until moistened. Fold in onions., In an electric skillet or deep fryer, heat oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 to 2 minutes per side. Drain on paper towels. Serve with guacamole and sour cream.

AMISH ONION CAKE

Steps:

• In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until onions are golden brown, stirring occasionally. Remove from the heat; set aside. , In a large bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a small bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened. , Spread into a greased 10-in. cast-iron skillet or springform pan. Spoon onion mixture over the batter. Place pan on a baking sheet. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Serve warm.

AMISH TOMATO FRITTERS

Steps:

• In large bowl combine flour, baking powder, sugar, salt and basil.
• Cut tomatoes in 1/2" pieces and drain. Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix.
• In small bowl beat eggs and add to flour-tomato mixture. Blend lightly with fork.
• Heat oil (medium heat) 1/4" oil in skillet. Drop batter by tablespoon, patting them down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time.
• Makes 26 fritters or 4 to 6 servings. (Prep and cook times are estimated for now.).

AMISH APPLE FRITTERS RECIPE - (4.1/5)

Steps:

• In a large bowl (or the bowl to a stand mixer), cream the sugar and eggs for 1 to 2 minutes with a mixer. Add the flour, baking powder, cinnamon, salt and milk to the same bowl. Mix these ingredients well. In a separate bowl, mix the chopped apples with the lemon juice. Using a spoon, add the apple mixture to the batter and stir well, to combine. Heat vegetable oil to 375°F (use a deep-fry thermometer or use an electric skillet with a temperature control). It is very important to make sure the temperature is hot enough to fry the fritters correctly. Once the oil is at 375°F, scoop out really large tablespoonfuls of the fritter batter (as big as you can get 'em!) and carefully and gently slide the fritter into the hot oil. When they get to a true golden brown color, carefully turn the fritters over to the other side (I used two spoons to carefully flip them) and continue cooking. (This should take approximately 2 to 3 minutes on each side). When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are brown), then you know they will be ready and cooked through. Using a slotted spoon, remove the fritters, one at a time, to a paper-towel lined plate to drain and cool. To make a glaze for the tops of the fritters, mix together the powdered sugar, vanilla and water in a small bowl until you have a nice "paintable" glaze. Using a pastry brush, brush this glaze over the entire top of the fritter. Let glaze harden slightly, turn it over and "paint" the glaze on the bottom. Place glazed fritters on wire rack; let glaze harden, then serve. Note: If you do not like glaze on your fritters, you can sprinkle the fritters with powdered sugar and cinnamon as soon as they come out of the oven. For mine, I used the glaze option and they were perfect.