Onion Patties
These easy Crispy Onion Fritters are certain to become a regular addition to your meal plans. They are made from simple store cupboard ingredients and are both vegan and gluten-free. Perfect as an appetizer or a savory snack.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.75 cup gluten-free all-purpose flour
- 2 tsp sugar
- 1 tbsp polenta or cornmeal finely ground
- 2 tsp gluten-free baking powder
- 2 tsp coarse sea salt or to taste
- 1 tsp freshly ground black pepper or to taste
- 0.75 cup soy milk
- 2.5 cups brown/yellow onions finely chopped, about 3 medium onions
- 2 green onions
- 0.25 cup oil for frying such as extra virgin or grapeseed oil
Instructions
Preparation Steps
- Finely chop your onions and set aside.
- In a large bowl, whisk together all the dry ingredients (flour, sugar, polenta, baking powder, salt, pepper) to evenly distribute them.
- Add the soy milk to the dry ingredients and stir well until you have a thick batter.
- Add the finely chopped brown/yellow onions and green onions to the batter and mix until well combined.
- Add the oil to a large frying pan and heat it over medium heat. You can check if the oil is ready by sticking the end of a wooden spoon into it; if it bubbles around the spoon, it's ready.
- Add tablespoons of the batter gently into the hot oil. To ensure the patties cook through, flatten the batter with the back of a spatula or spoon. Cook for 2-3 minutes per side until golden brown and crispy.
- Drain the cooked patties for a minute on paper towels. To keep them warm while you cook the rest, place the plate in a 200°F (100°C) oven. Serve with sweet chili sauce or another condiment of your choice.
Notes
These Onion Patties are best enjoyed fresh and crispy. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in an oven at 350°F (180°C) for about 10 minutes. They can also be frozen for up to 3 months; separate layers with parchment paper to prevent sticking.