We all know that hush puppies are a must when it comes to a Southern fish fry. But why not make them more prevalent among our meals. Here is how I make mine.

Sweet Onion Hush Puppies

Make a batch of golden, Southern-style goodness in less than 20 minutes. (Stacey Little / Southern Bite)

Prep time: 10 minutes

Cook time: 6 minutes

Serves: 18

Ingredients

• 1 small sweet onion, finely chopped (about 1 cup chopped)
• 1 1/2 cups self-rising cornmeal
• 1/2 cup self-rising flour
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup whole buttermilk
• 1 large egg
• vegetable or peanut oil for frying

Instructions

1. Add about 3 inches of oil to the bottom of a heavy-bottomed Dutch oven or deep skillet, being sure the oil doesn’t come more than halfway up the side of the vessel. Heat to 350 degrees.
2. While the oil is heating, combine the onion, cornmeal, flour, sugar and salt in a medium bowl.
3. In a small bowl, whisk the egg into the buttermilk. Add to the dry mixture and stir until just combined. Allow the batter to rest for about 5 minutes.
4. Drop the batter by heaping tablespoonsful carefully into the hot oil and fry for 5-6 minutes, turning over once, or until golden brown and cooked through. Drain on a wire rack over paper towels. Work in batches, being sure not to cook too many at one time as the oil temp will drop and the hush puppies will end up greasy. Be sure to adjust the heat to keep the oil around 350 degrees.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”