Cornmeal Hush Puppies

Method

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper.
2. In a separate bowl, whisk together the buttermilk and egg until well combined.
3. Pour the wet ingredients into the dry ingredients along with the minced onion, and stir with a wooden spoon just until combined into a thick, scoopable batter; do not overmix, and a few lumps are fine.
4. Let the batter rest for 10 minutes while you heat the oil; this gives the baking powder time to activate.
5. Pour the vegetable oil into a heavy, deep pot until it is about 3 inches deep, and clip a deep-fry or candy thermometer to the side of the pot.
6. Heat the oil over medium heat until the thermometer reads 350 degrees F; watch it closely, since oil temperature can climb quickly.
7. Using two spoons or a small cookie scoop, carefully drop rounded tablespoons of batter into the hot oil, working in small batches of 5 to 6 so you do not crowd the pot and drop the oil temperature.
8. Fry the hush puppies for 2 to 3 minutes per side, turning once with a slotted spoon, until deep golden brown all over.
9. Check that the oil returns to 350 degrees F between batches, adjusting the burner heat up or down as needed.
10. Remove the hush puppies with a slotted spoon and drain them on a paper-towel-lined plate or wire rack set over a baking sheet.
11. Sprinkle lightly with extra salt while still warm, and let them cool for a couple of minutes before serving; the centers stay very hot longer than they look.