# What You'll Need:
→ Dry Ingredients
01 - 1 cup yellow cornmeal, medium grind
02 - ½ cup all-purpose flour
03 - 1½ tsp baking powder
04 - ½ tsp baking soda
05 - 1 tsp sugar
06 - 1 tsp salt
07 - ¼ tsp ground black pepper
08 - ¼ tsp cayenne pepper
→ Wet Ingredients
09 - ¾ cup buttermilk
10 - 1 large egg
→ Aromatics
11 - ½ cup finely diced yellow or sweet onion
12 - 2 tbsp chopped fresh chives or scallions
→ For Frying
13 - Vegetable oil for deep-frying (about 6-8 cups)
# Method:
01 - In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar, salt, black pepper, and cayenne until evenly blended.
02 - In a separate bowl, whisk the buttermilk and egg until fully combined and smooth.
03 - Pour the wet mixture into the dry ingredients and stir gently until just incorporated. Avoid overmixing to prevent tough hushpuppies.
04 - Fold in the diced onion and chives or scallions. Let the batter rest for 5 minutes to thicken slightly.
05 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Use a kitchen thermometer to verify temperature.
06 - Using two spoons or a small ice cream scoop, drop heaping tablespoon-sized portions of batter into the hot oil. Fry in batches without overcrowding the pot.
07 - Fry for 2 to 3 minutes, turning occasionally, until hushpuppies are deep golden brown and crisp on all sides.
08 - Remove with a slotted spoon and drain on paper towels. Serve immediately while hot and crispy.
