Hush Puppies

Ingredients

• 0.5 cup yellow onion – finely grated
• 1 cup yellow cornmeal
• 0.5 cup all-purpose flour
• 2 tsp granulated sugar
• 1 tsp baking powder
• 0.25 tsp baking soda
• 1 tsp fine salt
• 0.25 tsp black pepper
• 0.75 cup buttermilk
• 1 large egg – beaten
• 48 ounces peanut oil

Instructions

1. Pour the peanut oil into a heavy pot to a depth of 1.5 inches and heat to 350°F over medium heat, monitoring with a thermometer.
2. In a medium bowl, whisk the buttermilk and beaten egg, then stir in the finely grated onion.
3. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, fine salt, and black pepper.
4. Pour the buttermilk mixture into the dry ingredients and fold just until combined; the batter will be thick. Let stand 10 minutes to hydrate while the oil finishes heating.
5. Using a tablespoon or small scoop, carefully drop rounded spoonfuls of batter into the 350°F oil, working in batches to avoid crowding. Fry 2.5–3.5 minutes, turning occasionally, until deep golden brown and cooked through; break one open to check that the center is moist but not wet.
6. Transfer hush puppies to a wire rack to drain. Return oil to 350°F between batches. Serve hot.