Onion Patties

If you love onion rings you'll LOVE these Onion Patties.  Yum, yum, yum! All the taste of an onion ring but without the bother of frying each ring separately. 

A few weeks ago I was glancing through my Pinterest home feed when there appeared a most appetizing picture of onion patties.  Did they ever look delicious so  I pinned them for future reference under "New Recipes to Try".  Of course, once you pin something, Pinterest keeps posting similar pins to your home feed.  Within hours my home page was overwhelmed with Onion Patties, Amish Onion Patties and Onion Fritters--basically all the same recipe and all looking just as delicious as the original pin that I saw.  Naturally, I clicked on a few of those as well and the vicious cycle kept repeating itself.  I've been seeing pins of onion patties for weeks so I decided I should probably try them out.  So I did and, and, and......are they ever delicious!  

I set to work and made a trial batch and they were just great. All the taste of an onion ring but without the bother of frying each ring separately. Serve as you would onion rings with ketchup, sour cream, sweet and sour sauce or ranch dressing.  You know what you like with onion rings.

I didn't make any adjustments to the ingredients and followed the instructions faithfully.  Everyone loved them. (Except two children who refused to even take a bite.  But what do they know? Ha, ha.)  The original recipe is from the blog The Southern Lady Cooks and I give her full credit for my happy stomach.  The only change I would make is the amount of onions.  The batter could easily take 3 cups of onions if you overestimated on the size of your onions.  I wouldn't go less than the 2½ cups.

Printable recipe at end of post.

Onion Patties

• 1 cup flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons cornmeal 
• 2½ cups chopped onions (I used 1½  large onions, chopped)
• 1 cup milk
• ½ cup oil for frying, your favourite

How to make it:
In a large bowl, whisk together the flour, sugar, baking powder, salt, pepper and cornmeal.  Mix in chopped onions.  Pour in milk and mix well. 

Heat half the oil in frying pan over medium heat.  Drop by heaping tablespoonfuls into hot oil.  Cook on one side until brown and golden, then turn to cook on other side. I cooked the patties in two batches. If the pan becomes too hot turn the heat down a little.  The object is to cook the onions through without burning the patties.  Add more oil to the frying pan as needed while frying.  Remove from pan and drain on baking rack set over a cookie sheet.  

Serve as you would onion rings with ketchup, sour cream, sweet and sour sauce or ranch dressing. 

Makes 12-14 onion patties. 

Chop the onions in a small dice. 

I used 1½ large onions which just gave me 2½ cups of chopped onions.

Emily is my helper today.  She measured all the ingredients.

 Measure carefully but don't sniff the pepper.

 Stir the dry ingredients together.

 Mix in the onions.

 Pour in the milk. . . .

 . . .  and stir, stir, stir.

 The batter is ready to fry.

 Heat the oil over medium heat.  I used half the oil and added more as needed.

Cook until brown and golden on one side.  Turn and continue cooking.  Don't rush these because you want the onions to cook in the batter.

Drain on a baking rack set in a cookie sheet.  Hopefully this will keep the patties from getting soggy on the bottom.

 Serve the Onion Patties with the same foods you would if you were serving onion rings.  

My mouth is watering just looking at the picture.  Dip them in ketchup, sour cream, sweet and sour sauce or ranch dressing or eat them just as they are.

So tasty, I could eat them all!

To print click on arrow upper right side.⇩