Hush Puppies

In a large bowl, whisk together the cornmeal, flour, baking powder and salt. In a separate bowl, whisk together the egg, milk and onion. Add the egg mixture to the cornmeal mixture, and stir just until combined. Editor's Tip: Try not to overmix the batter here. That will result in tough, not tender, hush puppies.

In a cast-iron Dutch oven or an electric skillet, heat a frying oil to 365°F. When the oil is hot, carefully drop the batter by tablespoonfuls into the oil. Fry until golden brown, flipping with tongs to ensure crispness on both sides, 2 minutes to 2 minutes and 30 seconds. Remove from the Dutch oven, and drain on paper towels. Repeat frying process with remaining batter. Serve warm. Editor's Tip: One of our best deep-frying tips is to not crowd your pot or pan. Give each hush puppy room to fry and flip. You will probably need to cook in two or three batches.