Onion Patties

These onion patties are basically a Southern-style onion fritter: a cup of finely chopped onion folded into a quick batter of flour, cornmeal, milk, and baking powder, then fried in hot oil until golden and crisp. They’re done in 20 minutes, start to finish.

The cornmeal is what gives the outside its gritty, crunchy texture that holds up even after draining. Without it, you’d just have a soft onion pancake. A tablespoon of hot pepper sauce in the batter adds a warm kick that builds with every bite.

Baking powder in the mix makes the patties puff slightly as they fry, giving you a lighter, airier fritter instead of a dense, heavy one. Drop them by the teaspoon for bite-sized pieces that cook through in about two minutes per side.

Kitchen Tips

• Chop the onions fine so they distribute evenly through the batter. Large pieces create weak spots that can break the patty apart during frying.
• Make sure the oil is hot before dropping the batter in. If the oil isn’t sizzling on contact, the patties absorb grease and turn soggy.
• Don’t overcrowd the pan. Fry in batches, leaving space between each patty so they crisp evenly on all sides.
• Drain on paper towels and serve immediately. These lose their crunch fast.

Variations

• Add a teaspoon of garlic powder or cumin to the batter for extra flavor.
• Mix in chopped jalapenos for a spicier fritter.
• Serve with ranch dressing or a remoulade sauce for dipping.