Cornmeal Onion Patties Snack

These cornmeal onion patties are my go-to recipe when I want something golden and crisp that still feels humble and homey. Each bite strikes the perfect balance between crunchy edges and a moist, onion-laced center. I love that they transform basic pantry ingredients into a Southern-style treat that disappears faster than I can fry the next batch.

I first threw these together for a Sunday brunch and my family asked for seconds before I could even sit down. Now they are a must-have for any casual gathering or cozy breakfast at home.

Ingredients

• Yellow cornmeal: gives the patties their signature crunch and golden color Choose stone-ground for even better flavor
• All-purpose flour: helps bind everything together for just the right texture Opt for unbleached if possible
• Baking powder: adds a bit of lift making the patties light but not fluffy Always use fresh baking powder for best results
• Salt and black pepper: highlight the flavors of the cornmeal and onion Use kosher salt if you have it
• Garlic powder (optional): gives a subtle depth and rounds out the savory taste Choose a high-quality brand for aromatic punch
• Dried thyme or parsley (optional): add herbal notes for a gourmet touch Opt for fresh herbs if you happen to have them
• A small onion: brings sweet aromatic flavor and moisture Be sure to chop it very finely for even cooking
• Buttermilk or milk: creates a rich tangy batter that stays tender Full-fat buttermilk yields the best result
• Egg: is the key binder for a stable cohesive patty Choose large organic eggs for richer flavor
• Vegetable oil: is ideal for frying since it is neutral and has a high smoke point Go for fresh oil for lighter flavor

Step-by-Step Instructions

Combine Dry Ingredients:

In a large mixing bowl whisk together cornmeal flour baking powder salt black pepper garlic powder and herbs if using until well blended so the leavening and seasoning are evenly distributed

Add the Onion:

Mix the finely chopped onion into the dry ingredients using your hands or a large spoon to separate the onion pieces and coat each bit with the dry mixture to prevent clumping and ensure even flavor

Mix Wet Ingredients:

In a separate small bowl beat the egg and buttermilk together until fully combined for a uniform creamy base that helps everything stick together

Form the Batter:

Pour the wet mixture into the dry ingredients and use a spatula or wooden spoon to fold them together just until a thick scoopable batter forms Be careful not to over mix which can make patties tough

Preheat the Oil:

Heat a thin even layer of vegetable oil in a heavy skillet over medium heat until shimmering but not smoking Test with a tiny drop of batter – it should bubble and sizzle gently

Shape and Fry Patties:

Drop heaping spoonfuls of batter into the hot skillet then gently flatten each mound with a spatula Aim for roughly half-inch thick patties to get a good ratio of crisp to softness Fry each side for about three to four minutes turning when the underside is deep golden brown Adjust the heat so the patties cook through without burning

Drain and Serve:

Transfer finished patties to a paper towel-lined plate so excess oil is absorbed Serve them right away while the crusts are at their crunchiest Enjoy with ranch sour cream or your favorite spicy sauce

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My favorite part has always been that unmistakable crispness from cornmeal paired with the rich tang that buttermilk brings. I remember making them for my mom and watching her sneak one after another before we even sat down – it turned a simple snack into a special moment we still laugh about.

Storage Tips

Cool patties completely to room temperature then store in an airtight container in the fridge for up to three days. For longer storage freeze patties between sheets of parchment in a freezer-safe bag. Reheat leftovers in the oven or air fryer at 350 degrees until hot and crisp again – do not microwave if you want to preserve the exterior crunch.

Ingredient Substitutions

You can turn these into gluten free patties by swapping the flour for a reputable gluten free all-purpose blend. Not a fan of buttermilk Use regular milk or try a plant-based milk with a splash of lemon juice for acidity. If you want to skip egg a flax egg or other vegan egg substitute will still bind the batter for a different take.

Serving Suggestions

Serve these hot for breakfast alongside scrambled eggs sausage or grits. They make a fantastic replacement for hush puppies next to fried fish and coleslaw. For entertaining I like making mini patties as a finger food with a trio of dipping sauces lined up – ranch spicy aioli and honey mustard always go fast.

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A Southern Staple With a Twist

Cornmeal onion patties are rooted in a tradition of stretching simple country ingredients. They have the heartiness of cornbread with the added zip of fresh onion. Over the years I have added everything from peppers to fresh corn kernels and it is always an easy way to get kids involved in the kitchen just let them stir the batter or add their favorite cheese.

Frequently Asked Questions

→ How do I keep the patties crispy after frying?

Drain patties on paper towels and keep warm in a low oven (about 200°F/95°C) on a wire rack to maintain crispness until serving.

→ Can I make these ahead and reheat them?

Yes, store cooled patties in an airtight container and reheat in an oven or air fryer for the best texture. Avoid microwaving to keep them crisp.

→ What can I use instead of buttermilk?

If you don’t have buttermilk, use regular milk with a teaspoon of lemon juice or vinegar mixed in as a quick substitute.

→ How can I add extra flavor to the patties?

Mix in spices like cayenne, smoked paprika, fresh herbs, or shredded cheese for bolder taste. Chopped jalapeños add a spicy kick.

→ Are these patties gluten-free?

For a gluten-free version, simply swap the all-purpose flour with your favorite gluten-free baking blend.

→ What sauces go well with these patties?

They pair nicely with ranch, sour cream, hot sauce, or even a zesty aioli for dipping.