Southern Vidalia Onion Cakes

Instructions:

1. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, and black pepper.
2. Add the chopped Vidalia onions and parsley to the dry mix, tossing to ensure the onions are well coated.
3. In a separate bowl, whisk the egg with the buttermilk until smooth.
4. Combine the wet mixture with the dry ingredients, stirring until just mixed. The batter should be thick and lumpy with visible chunks of onion.
5. Heat a thin layer of vegetable oil in a large skillet over medium heat.
6. Scoop about ¼ cup of the batter for each cake into the skillet and gently flatten with a spatula.
7. Cook for 3–4 minutes on each side, or until the cakes are golden brown and crispy.
8. Remove from the skillet and drain on paper towels. Serve hot or at room temperature.

Variations :

• Spicy Kick: Add ⅛ teaspoon cayenne pepper or a dash of hot sauce to the batter.
• Cheesy Twist: Mix in ¼ cup of shredded sharp cheddar or pepper jack cheese.
• Herbaceous Flavor: Substitute parsley with fresh thyme or chives.
• Vegan Adaptation: Use a flax egg and plant-based milk (like almond or soy with a splash of vinegar).

Tips :

• Chop the onions finely to ensure they cook evenly and blend well into the batter.
• Test one cake first to adjust seasoning and texture before frying the rest.
• Keep finished cakes warm in a low oven if cooking in batches.
• Serve with sour cream, remoulade, or your favorite dipping sauce for added flavor.

These Southern Vidalia Onion Cakes are comfort food at its finest—simple, satisfying, and brimming with flavor.