Southern Vidalia Onion Cakes bring together the rich, sweet flavor of Georgia-grown Vidalia onions with the rustic charm of traditional cornmeal cakes. These savory little fritters are a delightful twist on classic Southern cooking, transforming a humble onion into the star of your plate. Whether you’re serving them alongside fried chicken, grilled meats, or enjoying them on their own, they are guaranteed to be a crowd-pleaser.
The beauty of these onion cakes lies in their simplicity. With a few pantry staples and a couple of fresh ingredients, you can whip up a batch in under 40 minutes. The combination of cornmeal and flour provides the perfect texture—crispy on the outside, tender on the inside—while buttermilk and a touch of baking powder give the batter a subtle rise and tang. Finely chopped Vidalia onions lend their signature sweetness, mellowing beautifully when cooked.
Perfect for entertaining, these cakes make excellent hors d’oeuvres, especially when paired with a bold dipping sauce like a creamy remoulade or spicy aioli. They’re also ideal for casual meals and cookouts, as they hold up well and taste just as good at room temperature. You can prepare the batter ahead of time, making them an easy go-to for busy weeknights or spontaneous gatherings.
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What really elevates this dish is the freshness of the ingredients. Choosing true Vidalia onions—available primarily from April to August—ensures that sweet, mild flavor that’s unique to this Southern staple. A sprinkle of parsley adds a pop of color and freshness, but feel free to experiment with herbs or spices to suit your palate.
Servings and timing:
- Servings: 4–6
- Total Time: 35 minutes
Ingredients :
- 2 large Vidalia onions, finely chopped
- ½ cup all-purpose flour
- ¼ cup yellow cornmeal
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- ⅓ cup buttermilk
- 2 tablespoons chopped fresh parsley (optional)
- Vegetable oil, for frying
Instructions:
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