1-1/4cups(284g)buttermilk - (yogurt whey, or 1 cup milk+1/4 cup yogurt)
½cup(80g)chopped onions
1smallfresh jalapeno pepper (seeded and chopped)
peanut or vegetable oil - (for frying)
Instructions
Stir together 2 cups white or yellow cornmeal, 1/4 cup unbleached all-purpose flour, 1 teaspoon table or sea salt, 1 teaspoon baking soda, 2 teaspoons baking powderand 1 teaspoon granulated sugar a large mixing bowl.
In a separate bowl, whisk 1 large egg, and 1-1/4 cups buttermilk together. Stir in 1/2 cup chopped onions and 1 small fresh jalapeno pepper (seeded and chopped), if using.
Stir the liquid ingredients into the dry ingredients just until moistened. Allow the batter to rest (it will thicken some) while the oil heats.
Heat 1½-2 inches of peanut or vegetable oil in a fryer, heavy skillet or Dutch oven to 350˚F.
Use two spoons to drop small balls of batter into the hot oil. Cook until golden brown all over and cooked in the middle.
Turn the hushpuppies with a slotted spoon or tongs to ensure they cook and brown evenly. Remove from the oil to a few layers of paper towels to drain and cool a bit before serving.
Notes
The nutritionals do not include the oil these hush puppies are cooked in, as I have no way to evaluate that variable.