Cornmeal Onion Patties

Instructions:

1. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, black pepper, garlic powder, and dried herbs if using.
2. Stir in the finely chopped onion and mix to coat the onion pieces in the dry ingredients.
3. In a small bowl, beat the egg with the buttermilk. Pour the mixture into the dry ingredients and stir until a thick, scoopable batter forms.
4. Heat a thin layer of vegetable oil in a skillet over medium heat until hot but not smoking.
5. Drop heaping spoonfuls of batter into the skillet and flatten slightly with a spatula to form patties.
6. Fry each side for 3–4 minutes until golden brown and crisp, adjusting heat as needed to avoid burning.
7. Remove from the skillet and drain on paper towels.
8. Serve warm, with your favorite dipping sauce such as ranch, sour cream, or hot sauce.

Variations :

• Spicy Kick: Add 1–2 tablespoons of minced jalapeños or a dash of cayenne for heat.
• Cheesy Twist: Mix in ¼ cup shredded cheddar or pepper jack cheese to the batter.
• Southwestern Style: Add a few tablespoons of corn kernels or chopped green chilies.
• Gluten-Free: Replace flour with a gluten-free all-purpose blend to accommodate dietary needs.
• Mini Bites: Make smaller patties for an appetizer-friendly option.

Tips :

• Finely Chop Onion: The smaller the onion pieces, the better they’ll cook and integrate into the patties.
• Control Oil Temperature: Keep the oil medium-hot for even browning—too hot and they’ll burn, too cool and they’ll absorb too much oil.
• Use Buttermilk If Possible: It enhances flavor and creates a tender texture.
• Keep Warm in Oven: Place finished patties in a 200°F (95°C) oven to keep warm while frying the rest.
• Reheating: Use an oven or air fryer to reheat for best texture—avoid microwaving to preserve crispness.

Crispy, hearty, and full of old-fashioned flavor, these cornmeal onion patties are a rustic favorite that can stand alongside any meal—or shine all on their own.