Onion Patties/Latkes

By Addie

"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!

By Kittencalskitchen

Ingredients

• 2 1/2 cups onions, finely diced ( I just chop about 3 medium onions for this)
• 1 green onions, 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)

Preparation

Step 1

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.
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REVIEWS:

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.

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.

YUM!! I am not Jewish, but was invited to a Hanukkah celebration and needed a traditional dish that not everyone else would bring. I thought these looked yummy and very easy to make. These were amazing! And, so easy! Thanks!

I know you don't need another 5 star review, but I couldn't let it go without thanking Kitten for ANOTHER great recipe!! Because of all of the people who thought the batter was a little thin I went with 2/3 cup milk as a precaution but I don't think it would have been necessary. I will note that I made a few for us to taste to see if we were even going to like them...obviously we did...then waited another 1/2 hour or so to make the rest. It did seem like the batter was a little thinner after sitting awhile. Perhaps this was the problem some of the reviewers had. I served with Blooming Onion sauce # 70382. We'll be doing this again and again!! I'm anxious to see if they reheat as well as everyone says they do.

Anything fried is good!!! :)

We love these. The only problem is getting them to the table. It's hard not to keep eating them all up while cooking the batches. Thanks for a great recipe!

Just made w/fresh seasonal Vidalia onion - did add a little "Simply Potatos" hash browns - they crisped nicely - so glad the FIRST Vidalias of the season are now out

I made these over the weekend. I yielded about 15. By the time it came to serve them, I had three left! OMG!!! Addicting and fabulous. Followed the recipe EXACTLY as written. Kitten, you are amazing. Thank you for yet ANOTHER magical recipe.

Wow these were amazing . We couldnt stop eating these. Thanks!

Absolutely delicious!! Definitely a new favorite. Just as good out of the freezer as out of the pan.

We made these with steaks and cauliflower for dinner and they were delish! My husband tried to get me to use olive oil, but I told him we ought not mess around with Kittencal's detailed instructions - and thank goodness we didn't! These were definitely fantastic - I would love to find a way to lighten them up though, maybe using a light cooking spray instead of oil? Anyway - great recipe!!

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.

As usual another fabulous recipe. I made some for my daughter and her husband. When I asked how they liked them she told me she loved them but didn't know if he did. Then she confessed, she had eaten them all so he didn't get a taste. lol. I'm doubling the recipe today.

Very good everyone loved. Left me with a tad bit of bad breath after wards, I may try frying the onions for just one or two minutes before adding to the batter next time. This makes an excellent side to fish.

I thought my DS, age 14, was going to come right out of his skin when he took his first bite of these wonderful latkes last night! LOL. When he finally stopped raving on and on about how very good they were, I asked him what he wanted to rate them. In a very passionate voice (one that's also changing with his age) he says, FIVE HUNDRED and SIXTY-FIVE!!! And if that weren't enough...hubby comes home from a late meeting and I make a fresh round of latkes. He proceeds to go on and on at about the same rate as son had done and firmly "suggests" that I will be cooking more of these wonderful gems in the near future! Could have been easier or yummier.

OMG! These are way crispier and tastier than any potato latke I've ever made. I used brown rice flour, 1/2 teaspoon of guar gum, 1 tablespoon of sugar, no green onion, cashew milk and an egg and they were absolute perfection. I would think, if you're not successful with them, your pan isn't hot enough. Thanks for sharing Kitten!

I love so many of Kittencal's recipes, but this one just did not work for me at.all. I followed the recipe to a T and measured the onions with a measuring cup since I had large onions. They fell apart in the pan like CRAZY and then when I went to clean the pan, oh my was it a disaster. When they were done they tasted really mediocre, probably because they fell apart and didn't cook in patties like they're supposed to. Anyway this recipe just didn't work for me, but I do definitely still love Kittencal's recipes -- thank you for posting!! :)

Loved them! Oh they were sooo good. Will definitely make them again. I didn't have any problem with the batter. Crispy is definitely better for these so don't be afraid to let them cook.

OH THESE are GOOD! I have kept forgetting to try these but they are worthy of 5 stars for sure. The only change I made was to double the cayenne pepper. Thank you. For anyone that is finding the batter runny, I suggest that you measure the onions in a cup than just relying on 3 onions as our onions sizes vary. I did this the second time and all the other times after actually measuring them.And also, listen to Kittencal, if you try to make them bigger than a tbsp. they do not taste the same. Live & learn!(lol)

Kitten, I have made several of your recipies and have raved about them all but to my surprize I can't about this one. I made it to the letter of the recipe and the batter was not thick it was runny.I used three onions as recommended and when I fried them they fell apart when flipping them. Sorry I can't give you five stars on this one as I have on everything else of yours that I've tried.

Yet another great recipe! We tried baking these, but it didn't work out. I think our batter was too thin. I did pan fry them. I only regret that my BF's friends pop in and I only got one for all my hard work. They got rave reviews thou. Thank you very much for post Kitten.

Delicious, but soaked up a ton of oil. Made the insides of the patties very mushy. The outsides were nice and crunchy however.

AWESOME. If I had any this good throughout my youth, I sure don't remember.

When I told my teen daughter what I was making she was dubious but after one bite was hooked! These are very tasty!

Wonderfully, decadently, naughtily scrumptious! And very easy to follow instructions. I minced my onion in a mini processor, used only one tablespoon of (brown) sugar, omitted the cayenne pepper (wouldn't have been able to eat these with it in!), used fresh minced garlic, grindings of black pepper and low fat milk. And I fried them in peanut oil. Great recipe, KITTENCAL: thank you for sharing it!

Heaven on earth if you ask me!