Description
Deliciously crispy Cornmeal Onion Patties featuring sweet onion rings coated in a flavorful cornmeal and spice batter, then fried to golden perfection. Perfect as a savory appetizer or a tasty side dish.
Ingredients
Scale
Onion Rings
- 2 large onions, sliced into rings
Batter
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
For Frying
- Vegetable oil, for frying
Instructions
- Prepare onion rings: Separate the onion into individual rings carefully to avoid breaking them, ensuring each ring is intact for coating.
- Mix dry ingredients: In a medium bowl, combine the cornmeal, all-purpose flour, baking powder, salt, black pepper, and paprika thoroughly.
- Prepare wet mixture: In a separate bowl, whisk together the buttermilk and egg until smooth and well combined.
- Coat onion rings: Dip each onion ring into the wet buttermilk and egg mixture to cover evenly, then transfer and coat them thoroughly with the dry cornmeal mixture.
- Heat oil: In a frying pan, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C) or is hot enough for frying.
- Fry onion patties: Fry the coated onion rings in batches, cooking for about 2 to 3 minutes on each side until they turn golden brown and crispy. Avoid overcrowding the pan to maintain temperature.
- Drain and serve: Remove the patties from the oil and drain excess oil on paper towels. Serve the patties warm for the best taste and texture.
Notes
- Ensure the oil is hot enough before frying to avoid greasy patties.
- For extra crispiness, double coat the onion rings by dipping again in the wet mixture and cornmeal mixture before frying.
- Serve with dipping sauces like ranch, spicy mayo, or ketchup for added flavor.
- You can substitute buttermilk with milk mixed with a teaspoon of lemon juice or vinegar.
- Store leftovers in an airtight container and reheat in the oven for crispiness.
