Hushpuppies

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, salt, and spices.

In a separate bowl, beat the egg and buttermilk until fully combined.

Pour the buttermilk mixture into the cornmeal mixture and stir until just combined — no dry flour should remain — then fold in the chopped onion.

Add enough oil to a 5–6 quart Dutch oven to come about 3 inches up the sides and heat over medium-high to 365°F (185°C).

Using a tablespoon scoop or two spoons, drop balls of batter into the hot oil in batches of 6–7. Fry 2–3 minutes until golden brown, flipping frequently.

Transfer with a slotted spoon to a paper-towel-lined plate.

Let cool enough to handle and enjoy!