You will love these easily made and flavourful Onion Patties that have a light, crisp batter. Using ingredients you will likely have on hand, I am confident these patties will be popular with family and friends.
2 ½cupsonionsfinely chopped, approximately 3 medium onions. See Note 4
2green/Spring onions finely sliced, white and some of the green part. See Note 5
½cupoil (for frying, approximately)grapeseed or vegetable. See Note 6
Sweet Chilli Sauceto serve
Finely chop your onions and set aside.
In a large bowl, whisk together all the dry ingredients to evenly distribute them.Add the milk and stir well. You will have a thick batter.
Add the finely chopped onions and mix until well blended.
Add the oil to a large frying pan, and heat the oil over medium heat. I check that the oil is ready by using a simple method. I stick the end of a wooden spoon into the oil. If the oil is ready, it will bubble around the spoon. (See Note 7)
Drop batter by tablespoons into the hot oil. To ensure that the patties are cooked in the centre it is important to flatten the batter with the back of a spatula or spoon.Cook for 2-3 minutes before turning and cooking the other side. Both sides should be golden brown and crispy. (See Note 8)
Drain for a minute on paper towels and continue cooking the remainder.Serve with Sweet Chilli Sauce.
I used finely ground polenta in this recipe. In Australia the tablespoon is 20 ml. In many other countries the tablespoon is 15 ml. You may need to adjust your measurements accordingly.
The teaspoons of salt are flat, not rounded – add according to your taste.
You can use dairy milk if you are not dairy intolerant.
Brown onions are also known as yellow onions. It is important to chop the onions finely. If too large the onion pieces will not cook properly.
Spring onions are also known as scallions or green onions.
The oil should be about 1.25 cm/½” deep.
It is important that the oil not be too hot or the patties will brown before the centre is cooked. It is also important that the oil not be too cool or the patties will absorb the oil, leaving them soggy and greasy.
The patties must be a rich brown shade to ensure the filling is properly cooked.