>> title: Hush Puppies
>> category: Flatbreads & Pancakes
>> tags: cornmeal, fried, southern, side, buttermilk
>> counters: Smokehouse
>> aka: hushpuppies, hush puppy, corn sticks, corn dodgers, fried cornbread balls
>> servings: 6
>> time: 40 min
>> slack: narrow — the batter rests ten minutes and no longer, because the leavening starts the moment it is wet and a standing batter fries flat
>> pairs-with: barbecue-dip

>> step: whisk the dry
Whisk @fine yellow cornmeal{1 1/2%cups}(210 g), @all-purpose flour{1/2%cup}(65 g), @granulated sugar{1%Tbs}(13 g), @baking powder{2%tsp}, @kosher salt{1%tsp}, and @baking soda{1/4%tsp} together in a bowl.

>> step: stir to a thick batter
Stir @buttermilk{1%cup}(240 mL), @egg{1%large}(50 g), and @yellow onion{1/2%cup}(75 g; grated fine) into @&(~1)dry mix{} until it is a batter thick enough to stand on a spoon.

>> step: rest 10 min
Let @&(~1)batter{} ~rest{10%min} so the cornmeal drinks and the soda starts to work.

>> step: heat to 350°F (175°C)
Heat @peanut oil{2%quarts}(1.9 L) in a #Dutch oven{} to 350°F (175°C).

>> step: fry by the spoonful, 4 min, drain
Drop @&(~2)rested batter{} into @&(~1)hot oil{} in rounded tablespoons, six or eight at a time, and ~fry{4%min}, turning them as they bob up, until they are deep brown all round; drain them and salt with @flaky salt{1/2%tsp}.