Onion Patties

These Onion Patties are a classic Southern side dish I learned from my grandma and use only 7 ingredients. They pair perfectly with any main course and are a delicious side that’s so easy for anyone to make (including kids!).

If you can make pancakes, then you can master these Onion Patties with ease. These are a classic side dish recipe. in the South and we had them all the time at my grandma’s house, growing up in Kentucky.

The ingredients are affordable and staples you usually have at home, which makes dinner preparation even simpler! Serve alongside Slow Cooker Brisket or Barbecue Chicken Drumsticks for a classic Southern supper.

why you’ll love this recipe

• Pantry staples for a side dish made in minutes. No fuss or special equipment here, it’s the simplest of recipes that is so good.
• Customize the flavors. We always kept them simple growing up, but you can easily add your own spices and herbs too.
• A hit with all ages. Even kids love these onion patties since they taste like corn cakes, but in a pancake form!

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Self-rising cornmeal mix: Helps to bind the onion patties together and make them tender.
• Cornstarch: Gives the patties a crispy outside.
• Granulated sugar: A little sweetness balances the onion.
• Garlic powder: Just a little pinch compliments the natural onion flavor.
• Chopped yellow onion: The star ingredient to add lots of flavor.
• Milk: Add a splash to the onion patty batter.
• Neutral oil and/or bacon grease for frying canola, vegetable, or avocado: For frying the onion patties until golden brown.

Tools You’ll Need

• Large Skillet
• Mixing Bowls
• Spatula
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons

how to make onion patties

1. In a large bowl, whisk together the self-rising cornmeal mix, cornstarch, sugar, garlic powder, black pepper, and salt if using until well combined.

2. Add the chopped onions and toss to coat in the dry mixture.

3. Pour in the milk and stir until a thick batter forms. Heat about ¼ inch of canola oil in a large cast iron skillet over medium-high heat until shimmering.
4. Drop the batter by heaping 2-3 tablespoon portions into the hot oil. Fry for 3-4 minutes per side until deep golden brown and crispy. Work in batches, adding additional oil as needed between rounds.

5. Transfer to a paper towel-lined plate and finish with a sprinkle of salt if desired. Serve hot.

expert tips

• Make sure you finely chop the onion. This is key for making sure the patties bind correctly and for the best flavor.
• If you don’t have self-rising cornmeal mix, mix 1 cup cornmeal with 1 1/2 teaspoons of baking powder and a pinch of salt.
• The batter should be like corn cake or pancake batter, so look for that consistency.
• Don’t flip the onion patties until they are golden brown on the first side.
• Be sure to drain the finished onion patties on a paper towel to remove any excess grease so they aren’t soggy.
• Have fun with seasonings. You can easily add a pinch of chili powder, cayenne pepper, cajun seasoning and more! Herbs like scallions, parsley, cilantro, or dill are also a great choice.

storage

Store any leftover onion patties in an airtight container in the fridge for 3 to 4 days. Reheat in the microwave or oven until warmed through.

You can also freeze the onion patties, but I don’t usually recommend it since they can be very soft in texture once they are thawed.

If you want to make them in advance, I suggest a couple hours before a party and to hold them in a 200ºF oven with a rack to keep warm.

Frequently Asked Questions

More easy side dish recipes

• Pea Salad
• Pineapple Casserole Recipe
• Jalapeno Creamed Corn
• Hawaiian Pasta Salad