Hush Puppies

Prepare the Dry Ingredients:

• In a large mixing bowl, combine cornmeal, flour, baking powder, and salt. Stir until evenly mixed.

Mix the Wet Ingredients:

• Crack an egg into a medium mixing bowl and beat with a fork until well mixed.
• Add the chopped onion and milk to the beaten egg, stirring until well combined.

Combine Wet and Dry Ingredients:

• Pour the egg, milk, and onion mixture into the bowl with the cornmeal and flour mixture. Stir until just combined to form a thick batter.

Fry the Hush Puppies:

• Pour 2–3 inches of oil into a deep-fat fryer or heavy skillet and heat over medium-high.
• When the oil is hot, carefully drop heaping teaspoons of batter into the oil, frying about 5–6 hush puppies at a time.
• Let the hush puppies sink, then wait as they rise and cook until golden brown, about 1–2 minutes.

Drain and Serve:

• Use a slotted spoon to remove the hush puppies, allowing excess oil to drain on paper towels.