These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cornmeal
• 2 Tablespoons baking powder
• 2 Tablespoons sugar
• 1 Tablespoon baking soda
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper
• 1 1/4 cups buttermilk
• 2 eggs, beaten
• 1 large yellow onion, grated
• Canola oil, for frying
• Tartar sauce, for serving

Preparation:
Whisk together the flour, cornmeal, baking powder, sugar, baking soda, salt, and cayenne pepper in a large bowl. 

Stir together buttermilk, beaten eggs, and grated onion (and any juice from the grated onion) in a medium bowl. Pour over the dry ingredients and stir together until just combined. Set aside to rest for 1 hour.

Pour oil to a depth of 2 inches in a 12-inch dutch oven and heat over medium-high heat until a deep-fry thermometer reads 350 degrees. Using a tablespoon, drop small rounds of batter into the oil, making sure to not crowd the pot. Cook, stirring occasionally and flipping halfway through, until golden on the outside and crisp, about 3-4 minutes.  Remove hush poppies from the oil and drain on paper towels.

Serve with tartar sauce on the side for dipping.

Makes about 30 hush puppies.