Ingredients:

  • 1 cup (120g) yellow cornmeal (medium grind)
  • 1/2 cup (60g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (12g) granulated sugar
  • 1 small onion, finely grated (approx. 3 tbsp / 45g)
  • 3/4 cup (180ml) buttermilk
  • 1 large egg, beaten
  • 2 tbsp (28g) unsalted butter, melted
  • 2 cups (480ml) vegetable oil

Instructions:

  1. Whisk dry base. Combine cornmeal, flour, baking powder, salt, and sugar in a large bowl. Whisk until no clumps of baking powder remain. Note: Aerating the flour prevents dense spots.
  2. Prep the onion. Grate the onion using the smallest holes on your grater. Ensure you include the juices that collect on the board.
  3. Incorporate wets. Fold in the grated onion, buttermilk, beaten egg, and melted butter.
  4. Mix gently. Stir until just combined. Stop as soon as the flour streaks disappear, leaving a few small lumps. Note: Overmixing creates a tough, bread like texture.
  5. Heat oil. Pour vegetable oil into your pot and heat to 365°F (185°C) using a thermometer.
  6. Drop batter. Carefully drop rounded tablespoons of batter into the oil. Don't overcrowd the pot, or the temperature will crash.
  7. First sear. Fry for 2–3 minutes until the crust is a deep mahogany gold.
  8. Flip and finish. Turn the puppies over and fry another 2–3 minutes until they float effortlessly and sound hollow when tapped.
  9. Drain properly. Remove with a slotted spoon and place immediately on a wire rack.