Ingredients:

  • 1 cup (160g) yellow cornmeal
  • 0.5 cup (65g) all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 tbsp granulated sugar
  • 0.5 tsp smoked paprika
  • 1 cup (240ml) whole buttermilk
  • 1 large egg, beaten
  • 4 tbsp grated yellow onion
  • 2 tbsp melted butter
  • 1 quart peanut oil for frying

Instructions:

  1. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, and optional smoked paprika.
  2. In a separate jug, combine the buttermilk, beaten egg, grated onion, and melted butter. Fold the wet ingredients into the dry ingredients until just moistened; do not overmix.
  3. Allow the batter to rest for 10 minutes (hydration rest). While resting, heat 2 inches of oil in a Dutch oven to exactly 365°F (185°C).
  4. Using a small cookie scoop or two spoons, carefully drop rounded tablespoons of batter into the hot oil. Fry in batches for 2-3 minutes, turning occasionally, until golden brown and cooked through.
  5. Remove with a slotted spoon and drain on a wire cooling rack set over a baking sheet.