Ingredients:

  • 1 cup (150g) yellow cornmeal
  • 1/2 cup (65g) all purpose flour
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (3g) Cajun seasoning
  • 1/4 tsp (1g) cayenne pepper
  • 1 cup (240ml) buttermilk
  • 1 large (50g) egg, beaten
  • 2 tbsp (30g) unsalted butter, melted
  • 1/2 cup (50g) yellow onion, very finely minced
  • 2 cups (480ml) vegetable oil

Instructions:

  1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, Cajun seasoning, and cayenne.
  2. In a separate small bowl, whisk together the buttermilk, beaten egg, and melted butter.
  3. Pour the wet ingredients into the dry ingredients, fold in the minced onion, and stir until just combined, leaving a few small lumps.
  4. Fill a pot with 2–3 inches of oil and heat over medium heat until a digital thermometer reads 350°F (175°C).
  5. Using a tablespoon or small cookie scoop, drop rounded mounds of batter into the oil in batches of 6-8 to avoid overcrowding.
  6. Fry for 2-3 minutes per side, flipping once they turn a deep mahogany-gold, until firm to the touch.
  7. Remove from oil and drain on a wire cooling rack.