01 -
In a medium mixing bowl, sift together yellow cornmeal, all-purpose flour, sugar, baking powder, salt, onion powder, garlic powder, black pepper, and cayenne pepper, ensuring even distribution of leavening and seasoning.
02 -
Add whole milk and crack in the egg. Gently fold the mixture with a spatula just until the batter is combined and slightly lumpy, taking care not to overmix.
03 -
Fill a heavy-bottomed deep pot with approximately 2 inches of vegetable oil. Heat the oil to 375 degrees Fahrenheit, using a deep-fry thermometer to monitor temperature precisely.
04 -
Using a small cookie scoop or spoon, carefully drop scoops of batter into the hot oil. Fry in small batches for 3 to 4 minutes, turning occasionally, until hush puppies are crisp and golden brown.
05 -
Lift the fried hush puppies out using a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. If working in batches, keep finished hush puppies warm in a low oven set to 200 degrees Fahrenheit until ready to serve.