North Carolina Tarheel Hushpuppies

Combine cornmeal, all-purpose flour, baking powder, and salt in a large mixing bowl, whisking together until evenly distributed.

Add minced onion to the dry mixture and stir to incorporate.

In a separate bowl, whisk together the beaten egg and milk until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be thick but pourable, with a few small lumps remaining.

Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C), or until a small piece of batter sizzles immediately when dropped in.

Using a small cookie scoop or rounded spoon, carefully drop batter into the hot oil in batches, avoiding overcrowding the pan.

Fry the hushpuppies for 2–3 minutes on the first side until deep golden brown, then flip gently with a slotted spoon.

Continue frying for another 1–2 minutes on the second side until uniformly golden brown and cooked through.

Transfer cooked hushpuppies to a paper towel-lined plate to drain excess oil.

Serve warm as a side dish or appetizer.