Hush Puppies

INGREDIENTS:

1 cup cornmeal
1 cup all-purpose flour
1–2 tablespoons sugar, to taste
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon Cajun or Creole seasoning
¼ teaspoon salt
⅛ teaspoon black pepper
½ cup milk, room temperature
½ tablespoon white vinegar
2 tablespoons vegetable oil
1 large egg, room temperature
3 tablespoons grated onion
Oil for frying (canola, vegetable, or peanut)

DIRECTIONS:

In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper.
In a separate bowl, combine the milk and vinegar. Let sit for 5 minutes to make a quick buttermilk. Whisk in the vegetable oil, egg, and grated onion until combined.
Pour the wet ingredients into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the hush puppies light and tender.
Pour about 1½ inches of oil into a heavy skillet or Dutch oven and heat to 365°F. Using two small spoons, carefully drop rounded spoonfuls of batter into the hot oil.
Fry in batches for 3–5 minutes, turning occasionally, until golden brown, crisp, and cooked through. Avoid overcrowding the pan …