Homemade Crispy Hush Puppies

In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, onion powder, garlic powder, black pepper, and cayenne until evenly blended.

Add the milk and egg to the dry mixture, stirring gently until just combined. Avoid overmixing to maintain a light texture.

Pour vegetable oil into a deep pot to a depth of approximately 5 centimeters and heat to 190°C (375°F) using a deep-fry thermometer to monitor temperature accurately.

Using a cookie scoop or spoon, carefully drop small portions of batter into the hot oil, frying a few at a time without overcrowding. Cook for 3 to 4 minutes until golden brown and crisp.

Remove hush puppies with a slotted spoon and drain on paper towels to remove excess oil. Serve warm.