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Golden, crispy hush puppies — fried cornmeal fritters — are a vegetarian Southern family classic served alongside fried fish. These crunchy little bites are simple, addictive, and a fish fry tradition.
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, kosher salt, black pepper, and sugar until well combined.
In a separate small bowl, lightly beat the egg with the whole milk.
Stir the milk mixture and diced onion into the dry ingredients until a thick, spoonable batter forms; avoid overmixing to ensure tender hush puppies.
Heat the vegetable oil in a Dutch oven or heavy pot to 350°F (medium-high heat); use a thermometer to monitor and maintain temperature.
Drop rounded tablespoons of batter into the hot oil, frying in batches to avoid crowding. Fry 2–3 minutes per side until deeply golden and crisp, turning once carefully.
Transfer finished hush puppies to a wire rack or paper towel–lined tray. Let cool for at least 2 minutes before serving for maximum crunch.
