Pour your oil into a deep pot or fryer. You need enough oil to let the balls float. Heat it to 350 degrees Fahrenheit. Use a thermometer to be safe.

Take a large bowl and add cornmeal and flour. Stir in the baking soda and salt. Add the sugar if you like a little sweet taste. Whisk them until well combined.

In a separate small bowl, beat the egg gently. Pour in the buttermilk and stir. Add the finely minced onion to this liquid mix. The onion adds a great smell.

Make a well in the center of the dry ingredients. Pour the buttermilk mixture into the bowl. Stir everything until the batter is smooth. Do not overmix the dough.

Let the batter sit for about five minutes. This helps the cornmeal soak up the liquid. It makes the hush puppies much fluffier inside. Patience is the secret key here.

Use a small scoop or two spoons. Pick up about one tablespoon of batter. Carefully drop it into the hot oil. Do not crowd the pot with too many.

Watch them turn a beautiful golden color. They usually take about two to three minutes. Flip them gently so they cook evenly on all sides. They should look very crispy.

Use a slotted spoon to lift them out. Place them on paper towels to drain the extra oil. Let them cool for a minute before eating. Serve them while warm.