If you’re looking for a savory snack or an irresistible side, it’s time to fall in love with Cornmeal Onion Patties. These golden discs marry the earthy sweetness of onion with the satisfying crunch of cornmeal, making them a staple in any Southern-inspired spread. With just a handful of kitchen basics, a hot skillet, and about 25 minutes, you’ll have a plate of crispy, tender patties that are just as good at breakfast as they are late at night. Whether you’re new to this classic treat or a seasoned fan, Cornmeal Onion Patties are sure to become your latest crave-worthy comfort food.
Ingredients You’ll Need
The magic of Cornmeal Onion Patties comes from a short list of humble ingredients, each one earning its place by boosting flavor, texture, or color. Here’s what you’ll need and why every component matters.
- Yellow cornmeal: Brings hearty texture and classic flavor, essential for forming the pattie’s crispy edge.
- All-purpose flour: Holds the mixture together and adds a bit of tenderness to balance the crunch.
- Baking powder: Provides just enough lift for a light, fluffy interior.
- Baking soda: Enhances browning and flavor, especially when paired with buttermilk.
- Salt: Essential for seasoning and bringing all the flavors to life.
- Black pepper: Lends a subtle kick that plays so well with onions.
- Paprika: Adds gentle warmth and a gorgeous hint of red color.
- Large onion, finely chopped: The star ingredient, giving juicy bites and deep, savory sweetness.
- Buttermilk: Its tangy richness keeps patties moist and flavorful.
- Large eggs, lightly beaten: Act as a binder, making sure each patty holds together.
- Butter, melted: Adds roundness and a touch of indulgence to the flavor profile.
- Fresh parsley, chopped (optional): A pop of green freshness that brightens every bite.
- Vegetable oil for frying: Ensures even crisping and that signature golden finish.
How to Make Cornmeal Onion Patties
Step 1: Mix Dry Ingredients
Start by grabbing your largest mixing bowl and whisking together the cornmeal, flour, baking powder, baking soda, salt, black pepper, and paprika. The dry base is key for great texture, so whisk until everything looks well blended and even in color. This is where the beautiful golden hue starts!
Step 2: Fold in the Onions
Add the finely chopped onions right into those dry ingredients. Toss and stir until every piece of onion is coated. This keeps the onions evenly distributed and prevents them from clumping together for the perfect bite in every patty.
Step 3: Combine Wet Ingredients
In a separate bowl (a quick rinse and reuse of your whisk works great here), mix together the buttermilk, lightly beaten eggs, and melted butter. The buttermilk’s tang helps balance the onion’s sweetness, while the eggs and butter make the patties tender and rich.
Step 4: Bring It All Together
Pour the wet mixture over the dry ingredients and onions. Gently stir with a spatula until everything just comes together. Don’t overmix — a little lumpiness is perfectly fine. If you’re feeling fancy, now’s the time to fold in some fresh parsley for a hit of color and flavor.
Step 5: Fry to Golden Perfection
Heat about a quarter inch of vegetable oil in a large skillet over medium heat. When it’s shimmering, use a quarter-cup scoop to add batter for each patty to the pan, gently flattening them with the back of your spoon. Cook the Cornmeal Onion Patties for 2 to 3 minutes per side, until they’re deeply golden and crispy. Work in batches, adding oil as needed, and drain the patties on a paper towel to catch any extra oil.
How to Serve Cornmeal Onion Patties
Garnishes
A little flourish goes a long way! Try a sprinkle of extra chopped parsley for freshness, or add a dusting of smoked paprika to boost color and warmth. A dollop of sour cream, ranch, or even a drizzle of hot sauce on top will bring out the best in every Cornmeal Onion Patty.
Side Dishes
These patties pair perfectly with cool, creamy coleslaw, tangy pickled veggies, or a crisp green salad. If you’re thinking Southern comfort, serve them next to baked beans or alongside a piping-hot bowl of tomato soup for a truly heartwarming combo.
Creative Ways to Present
Stack Cornmeal Onion Patties with layers of grilled veggies for an impressive appetizer tower, or serve them slider-style tucked into mini buns with chipotle mayo. For brunch, top with a fried egg and a spoonful of salsa, letting the yolk mingle with the crunchy edges. However you plate them, their sunny color and inviting aroma are guaranteed to wow.
Make Ahead and Storage
Storing Leftovers
Left with a few extra Cornmeal Onion Patties? Lucky you! Store them in an airtight container in the refrigerator for up to three days. Slip a piece of parchment between layers to keep them from sticking together and losing their crunch.
Freezing
If you want to plan ahead, freeze the cooked and cooled patties on a baking sheet until solid, then transfer to a freezer-safe bag. They’ll stay tasty for up to two months. This way, perfectly crisp comfort food is always just minutes away.
Reheating
To bring back the original texture, heat patties in a skillet over medium heat or pop them in a 375°F oven until warmed through and crispy, about 5 to 8 minutes. Avoid microwaving if possible, since that can make them a bit soggy.
FAQs
Can I make Cornmeal Onion Patties gluten-free?
Absolutely! Swap the all-purpose flour for your favorite gluten-free blend. Make sure it’s a 1:1 substitute so the texture stays just right. The rest of the ingredients are naturally gluten-free, so everyone can enjoy this savory treat.
Can I use a different kind of onion?
Yes, feel free to get creative. Yellow onions offer classic sweetness, but red onions add a punch of color and mild bite, while green onions create a fresher, lighter flavor. Even shallots work beautifully for a subtler, elegant twist.
What’s the secret to extra crispy Cornmeal Onion Patties?
The trick is making sure your oil is hot before adding the patties — look for a slight shimmer, or test with a small piece of batter for sizzle. Don’t crowd the pan; give each patty a little space to fry up golden and crisp.
Can these be baked instead of fried?
Definitely! For a lighter option, spoon the batter onto a parchment-lined baking sheet and bake in a preheated oven at 400°F for about 15 minutes, flipping halfway. The patties will be a bit less crunchy but just as flavorful.
How can I add more flavor to the patties?
Try mixing shredded cheddar or Monterey Jack cheese into the batter, or add minced jalapeños for a spicy kick. Spices like cayenne or smoked paprika can give the Cornmeal Onion Patties a whole new personality — don’t be afraid to experiment!
Final Thoughts
It’s hard not to smile when a plate of Cornmeal Onion Patties is on the table. Whether you fry up a batch for a weekend brunch, a family barbecue, or a midnight snack, these golden beauties never disappoint. Give them a try — you might just discover your new favorite comfort food!
Print
Cornmeal Onion Patties Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 patties
- Category: Side Dish, Snack
- Method: Frying, Stovetop
- Cuisine: Southern, American
- Diet: Vegetarian
Description
These cornmeal onion patties are crispy on the outside, tender on the inside, and bursting with savory flavors. Perfect as a side dish or a delicious snack, they are quick and easy to make.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Wet Ingredients:
- 1 large onion, finely chopped
- ½ cup buttermilk
- 2 large eggs, lightly beaten
- 2 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped (optional)
- Vegetable oil for frying
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, pepper, and paprika. Stir in the chopped onion until well coated.
- Prepare Wet Mixture: In a separate bowl, combine buttermilk, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir until just combined.
- Fry the Patties: Heat vegetable oil in a skillet over medium heat. Scoop about ¼ cup of batter for each patty into the hot oil, flatten slightly, and cook 2-3 minutes per side until golden brown and crispy.
- Serve: Drain the patties on paper towels and serve warm as a side dish or snack.
Notes
- For extra flavor, try adding shredded cheese or chopped jalapeños to the batter.
- These patties pair well with sour cream, ranch dip, or hot sauce.
- For a lighter option, bake the patties at 400°F for 15 minutes.
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