1 quart peanut oil, for frying hush puppies
2 cups white cornmeal
1 tbsp. all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. granulated sugar
1 1/2 tsp. salt
1 cup buttermilk
1 small onion, finely minced
1 egg, beaten

In a deep-fat fryer, preheat the oil to 375°F.

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.

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.

Serve the hush puppies warm.

Makes 2 dozen (1-inch) hush puppies.

Serves 6.