Name: Cornmeal Onion Patties Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southern
Ingredients: 1 cup yellow cornmeal; ½ cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; ½ teaspoon smoked paprika (optional); 1 cup finely chopped onion (about 1 medium onion); ¾ cup milk; 1 large egg; 2 tablespoons chopped fresh parsley (optional); vegetable oil for frying

Jump to Recipe·Print Recipe

Cornmeal Onion Patties are the ultimate golden-crisp comfort food you didn’t know you were missing. Each bite unites the sunny, rustic flavor of cornmeal with the gentle sweetness and savor of finely chopped onion, all wrapped up in a fritter that’s impossibly easy to whip together. They’re perfect for dunking, stacking, or simply stealing straight from the pan—and honestly, once you taste that crunchy edge and fluffy middle, you’ll see why these little patties are adored at any table, from Sunday brunches to weeknight suppers.

Cornmeal Onion Patties Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how just a handful of simple pantry and fridge staples create something so crave-worthy! Every ingredient in Cornmeal Onion Patties has a role: from deep flavor to tender texture and that signature sunny yellow color.

Yellow cornmeal: The foundation for crunch and color, choose medium grind for perfect texture.
All-purpose flour: Helps bind the batter so your patties hold together while frying.
Baking powder: Adds a little lift for light, pillowy centers.
Salt: Essential for unlocking all the savory flavors in the mix.
Black pepper: Gives a gentle touch of heat and depth.
Garlic powder: Infuses aromatic warmth throughout each patty.
Smoked paprika (optional): Adds a trace of smokiness and subtle color—highly recommended for a Southern twist.
Finely chopped onion: The star ingredient! Its sweetness and juiciness bring these patties to life.
Milk: Moistens the batter just right for easy scooping and sizzling.
Large egg: Acts as the binder, bringing everything together with a hint of richness.
Chopped fresh parsley (optional): A pop of color and freshness, lovely for a vibrant finish.
Vegetable oil for frying: Any neutral oil works—just enough to crisp the patties to golden perfection.

How to Make Cornmeal Onion Patties

Step 1: Prepare the Dry Ingredients

Start by grabbing your biggest mixing bowl—these Cornmeal Onion Patties come together fast! Whisk together the cornmeal, flour, baking powder, salt, black pepper, garlic powder, and smoked paprika if you like things a little smoky. This dry mix is the backbone of your patties, ensuring every bite has the right flavor and texture.

Step 2: Stir in Onion and Parsley

Next, add all the finely chopped onion and parsley (if using) right into your dry ingredients. Mix well to coat every bit of onion in the seasoned flour and cornmeal—this stops them from clumping up later and means you get tangy onion in every single bite.

Step 3: Combine Wet Ingredients

In a separate bowl, beat together the milk and egg. Whisk until smooth. This combination will moisten your batter perfectly, making it scoopable but never runny.

Step 4: Mix Batter

Pour the milk and egg mixture into the bowl of dry ingredients. Stir just until everything is combined—a few lumps are fine! The batter should be thick enough to hold its shape on a spoon, but not so stiff you can’t spread it a bit in the pan.

Step 5: Fry the Patties

Heat about 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil shimmers, drop heaping tablespoons of batter into the pan, flattening each mound slightly with the back of your spoon. Cook 2 to 3 minutes on each side until they are golden brown and crispy all over. Don’t crowd the pan—give each patty enough room to crisp up.

Step 6: Drain and Serve

As each batch is ready, transfer the patties to a plate lined with paper towels. This keeps them extra crunchy by soaking up any lingering oil. Serve your Cornmeal Onion Patties warm, and get ready for the compliments to roll in!

How to Serve Cornmeal Onion Patties

Garnishes

Dress up your Cornmeal Onion Patties with a stack of fresh parsley, a dollop of sour cream, a sprinkle of sliced green onions, or a zigzag of spicy hot sauce for a kick. If you want to go classic, just a sprinkle of flaky salt right out of the pan is pure magic.

Side Dishes

These patties shine with all sorts of sides: creamy cole slaw, crisp garden salads, roasted vegetables, or old-fashioned baked beans are all fantastic alongside. Or serve the patties as a hearty base under poached eggs for a southern-style breakfast plate.

Creative Ways to Present

Transform Cornmeal Onion Patties into mini sliders topped with tomato and avocado, break them up over a mixed greens salad for a warm crunch, or stack them for a fun brunch tower with layers of smoked salmon or cheddar. They’re brilliant appetizers if you serve them with a trio of dips!

Make Ahead and Storage

Storing Leftovers

Let your patties cool to room temperature, then store them in an airtight container in the fridge. They’ll stay fresh and tasty for up to three days—with that signature cornmeal crisp still there when you reheat them properly!

Freezing

For longer storage, arrange patties in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. Cornmeal Onion Patties freeze beautifully for up to two months, making weeknight dinners or last-minute gatherings a breeze.

Reheating

To recapture their fresh-from-the-skillet crunch, reheat the patties in a nonstick pan over medium heat or in a hot oven (about 375°F) for a few minutes per side. Avoid microwaving unless you’re in a hurry—it tends to soften the crisp edges.

FAQs

Can I make Cornmeal Onion Patties gluten free?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend. Check that your cornmeal is certified gluten-free as well, and you’ll be all set for delicious, fluffy patties everyone can enjoy.

What kind of onion works best in these patties?

A classic yellow onion is perfect for its balance of sweetness and bite, but white or even red onions can work just as well. For a milder flavor, try sweet Vidalia onions or even a few green onions for a pop of color.

Can I bake Cornmeal Onion Patties instead of frying?

Yes! Drop spoonfuls of batter onto a parchment-lined baking sheet, flatten slightly, and spray with oil. Bake at 400°F for about 15 minutes, flipping once halfway through, until golden and crisp.

How do I add more heat or flavor?

Mix in a pinch of cayenne pepper or finely chopped fresh jalapeño for some kick. You can also blend in other herbs like chives or thyme, or swap smoked paprika for chipotle powder for deeper, smokier flavor.

What’s the best dipping sauce for Cornmeal Onion Patties?

They’re fantastic with classic ranch, tangy sour cream, sriracha mayo, or a quick yogurt dip with lemon and herbs. Honestly, any sauce you love with onion rings will be stellar here!

Final Thoughts

It’s hard to beat the simple pleasure of Cornmeal Onion Patties, freshly fried and warm from the pan. Whether you’re sharing them as a snack, elevating your brunch spread, or bringing a southern-style side to the table, these golden beauties are bound to win hearts. Give them a try, and don’t be surprised if they become a new family favorite!

Cornmeal Onion Patties Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 11 reviews

Author: admin
Total Time: 25 minutes
Yield: 10–12 patties 1x
Diet: Vegetarian

Print Recipe

Description

These Cornmeal Onion Patties are crispy, savory fritters packed with the flavors of sweet onions and a hint of garlic. Perfect as a snack, appetizer, or delightful side dish.

Ingredients

Scale

Dry Ingredients:

1 cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon smoked paprika (optional)

Wet Ingredients:

1 cup finely chopped onion (about 1 medium onion)
¾ cup milk
1 large egg
2 tablespoons chopped fresh parsley (optional)

vegetable oil for frying

Cook Mode Prevent your screen from going dark

Instructions

Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, pepper, garlic powder, and smoked paprika. Stir in the chopped onion and parsley if using.
Wet Ingredients: In a separate bowl, whisk together the milk and egg. Pour the wet mixture into the dry ingredients and stir until just combined to form a thick batter.
Cooking: Heat about 2 tablespoons of oil in a large skillet over medium heat. Scoop heaping tablespoons of the batter into the skillet, flattening slightly with the back of a spoon. Cook for 2–3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.
Serve warm.