1 qt. peanut oil, for frying hush puppies
2 c. white cornmeal
1 tbsp. flour
1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. granulated sugar
1 1/2 tsp. salt
1 c. buttermilk
1 sm. onion, finely minced
1 egg, beaten

1. In a deep-fat fryer, preheat the oil to 375 degrees.

2. Combine all the other ingredients, adding the egg last. Mix well and drop, a tablespoonful at a time, into the hot fat. Do not overcrowd.

3. When done, in about 3 minutes, the hush puppies will turn a golden brown and float to the top. Remove them from the oil with a slotted spoon or tongs and drain thoroughly on paper towels.

4. Serve the hush puppies warm.

Makes 2 dozen 1-inch hush puppies.

Serves 6.