By Millie Peartree

Served with salted butter or on their own, hush puppies are the perfect starter or side for any meal, but especially seafood or barbecue.

Yield: 20 hush puppies

INGREDIENTS

• 2 tablespoons unsalted butter, melted and cooled
• 1 large egg, at room temperature
• ¼ cup grated white or yellow onion (from about ½ large onion)
• 2 tablespoons chopped chives (optional)
• 1 tablespoon granulated sugar
• 1  tablespoon brown sugar
• 1½ teaspoons baking powder
• ½ teaspoon kosher salt, plus more for finishing
• 1½ cups fine yellow cornmeal
• ½ cup all-purpose flour
• 1 cup buttermilk
• 1 quart vegetable oil, for frying
• Salted butter, for serving (optional)

PREPARATION

Step 1

Set a rack over a baking sheet. (If you do not have a rack, a paper towel-lined baking tray will work as well.)

Step 2

In a medium bowl, whisk together melted butter and egg until smooth. Add onion, chives (if using), both sugars, baking powder and salt, and mix until no lumps are present.

Step 3

Mix in cornmeal and flour. While whisking, stream in buttermilk and incorporate until mixture is smooth but not runny. It should be thick enough to easily scoop and drop into hot oil.

Step 4

In a medium skillet with high sides or a deep cast-iron skillet, heat 2 inches of oil to 350 degrees over medium-high heat. Working in batches, scoop 1-tablespoon balls of the batter and carefully drop them into the oil. Fry until one side is golden brown, about 1 minute, then, using a spatula or spoon, flip and fry for another 1 minute until golden brown on all sides.

Step 5

Using a slotted spoon, remove hush puppies from hot oil and place on the prepared rack to drain. Sprinkle with a little more salt. Enjoy hot, with salted butter, if you like.