1 cup self-rising white cornmeal
1/2 cup self-rising white flour
1/2 medium onion, chopped fine
2 ounces hot water
1 Tablespoon peanut oil
1 egg (room temperature)
1/2 teaspoon black pepper
7 ounces buttermilk (room temperature)
2 quarts’ peanut oil
Stir egg, oil, water and buttermilk together. Slowly add flour to the mixture while stirring. Next quickly stir in the corn meal mixture. Do not over stir. Cover and let rise in a warm spot for one hour.
In a Dutch oven, heat peanut oil to 350°F. Using a Tablespoon, gently drop hushpuppy mixture in the oil, getting the spoon as close to the oil as possible. Cook 90 seconds then turn with a slotted spoon. Cook one additional minute.