1 cup all-purpose flour
2 teaspoons white granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cornmeal self-rising or regular
2 1/2 cups chopped yellow onions – finely chopped
1 cup milk
1/2 cup cooking oil – Canola works well
Whisk together the flour, sugar, baking powder, salt, black pepper, and cornmeal in a large bowl.
Mix in chopped onions.
Pour in milk and mix well with spoon. The batter will be thick.
Heat about ½ inch of oil in skillet (preferably cast iron) on top of the stove.
Using a 1/4 cup measuring cup, drop batter into hot oil. Flatten a bit with a spatula so they cook more evenly. You can make them a bit smaller if you wish.
Cook on one side until brown (about 3-4 minutes) and flip to cook on other side (about 3-4 minutes).
If needed, add more oil to the skillet while frying in batches.
Place on paper towels to drain excess oil. Sprinkle each with a little salt if desired.
Makes 10 to 12 onion patties.
THICKNESS: Make sure the patties are not too thick or the center will not be done. It is better to have smaller patties and flatten them.
ADD-INS: Add 1/4 cup of crumbled crispy bacon to the batter right before frying; Sauté 1/4 cup chopped mushrooms and add to the batter; add some shredded parmesan cheese to the batter; or sprinkle some cheese on the top before serving.
GARNISH: Finely chopped fresh herbs are a lovely complement not only by adding a little color but flavor as well!
SPICE THEM UP: Add 1/4 tsp. of your favorite hot sauce to the batter.
VEGAN: Substitute the milk with soy milk or your favorite non-dairy milk.
GLUTEN FREE: Use a 1:1 Gluten Free Flour instead of regular flour and gluten free baking powder. Also, check the cornmeal to make sure it is gluten free.