These 4-ingredient fried onion patties are the kind of simple, cozy side dish that shows up at every one of our family reunions. My cousin started bringing them years ago, and now they disappear faster than the main course. They’re savory, crunchy, and made with pantry basics—just sliced onions, flour, eggs, and a little seasoned salt. If you can stir and shallow-fry, you can make these, and they’re perfect for feeding a crowd without a lot of fuss.
Serve these crispy onion patties hot, stacked on a paper towel–lined plate so everyone can grab one as they walk by the table. They’re wonderful alongside grilled burgers, roast chicken, or meatloaf, and they make a fun swap for french fries with ketchup or ranch for dipping. At reunions, we set them out with a simple salad, baked beans, and corn on the cob, but they’re just as good as a snacky appetizer with cold veggies and a few store-bought dips.
4-Ingredient Fried Onion PattiesServings: 4–6
Ingredients
3 medium yellow onions, thinly sliced (about 4 cups packed)
2 large eggs
3/4 cup all-purpose flour
1 teaspoon seasoned salt (plus more to taste)
Directions
Slice the onions in half from root to tip, then cut into thin half-moon slices. Use your fingers to separate the slices into strands and place them in a large mixing bowl.
In a separate small bowl, whisk the eggs until smooth. Pour the beaten eggs over the sliced onions and toss well so all the onion strands are lightly coated.
Sprinkle the flour and seasoned salt over the onion mixture. Use a fork or your hands to gently mix until the flour is fully moistened and clings to the onions. The mixture should look like shaggy, sticky onion strands rather than a loose batter. If it seems too dry to hold together, sprinkle in another tablespoon of flour at a time, mixing just until it clumps when pressed.
Pour about 1/4 inch of oil into a large, heavy skillet (cast iron works well) and set it over medium heat. Let the oil heat until a small bit of onion mixture sizzles immediately when added.
Working in batches, scoop a small handful (about 1/4 cup) of the onion mixture and gently press it together in your hand, then lay it into the hot oil. Use the back of a spoon or spatula to flatten it into a patty about 3 inches wide. Repeat, leaving space between each patty so they crisp instead of steam.
Fry the onion patties for 3–4 minutes on the first side, until the edges are deep golden brown and crispy and the underside is nicely browned. Carefully flip each patty and cook another 2–3 minutes, or until both sides are golden and the onions are tender inside.
Transfer the cooked patties to a plate lined with paper towels to drain, stacking them slightly so the edges stay crinkly and crisp. While they’re still hot, taste one and sprinkle a pinch more seasoned salt over the top if you’d like.
Continue frying the remaining onion mixture, adjusting the heat as needed so the patties brown evenly without burning. Serve the onion patties hot, right off the paper towels, for the best crunchy texture.
Variations & Tips
For picky eaters, you can chop the onions more finely instead of using long strands, so the texture is softer and less obviously oniony. If your crew likes extra crunch, let the onions sit in the egg for 5–10 minutes before adding the flour; this softens them slightly so you can press the patties thinner, which makes the edges even crispier. For a milder flavor, use sweet onions instead of yellow. You can also play with the seasoned salt you use—some blends are more garlicky or smoky—just keep the total to about a teaspoon to start and adjust after tasting the first batch. If you prefer baking instead of frying, lightly oil a sheet pan, press small mounds of the onion mixture into thin patties, brush the tops with a little oil, and bake at 425°F (220°C) until golden and crisp, flipping once. Leftovers re-crisp nicely in a hot skillet or air fryer for a few minutes, making them an easy side for the next day’s lunch.
