Hush Puppies

Add about 5 cups of oil to a heavy-bottomed pot or large dutch oven, you should have about 4 inches of oil. Heat the oil to 350-365 degrees F. Place paper towels onto a large plate. Use a candy thermometer to measure the temperature of the oil!
In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, kosher salt, back pepper, garlic powder, onion powder, and cajun seasoning. Whisk together.
In a separate bowl, combine buttermilk, grated yellow onion, and an egg. Whisk together until combined. Add the wet ingredients to the dry ingredients and whisk together, then pour in the melted butter and continue to mix until a smooth batter forms. (Pro tip: Don’t overmix the batter. Stir the wet and dry ingredients together just until combined. Overmixing develops gluten, making them tough.)
Cover with plastic wrap and let the dough rest for 10-15 minutes.
Use a small ice cream scoop or small cookie scoop to scoop out the hush puppy batter and add to the oil. (if you don’t have an ice cream, you can use a spoon to scoop out a heaping tbsp of dough) Fry for 3-4 minutes, until golden brown. Use a slotted spoon to remove from the hot oil and place the hush puppies onto the paper towel-lined plate to remove any excess oil.
Add a sprinkle of salt and garnish with chopped green onion.