1 medium Vidalia, Maui or Walla-Walla onion

3 cups self-rising white cornmeal

1 cup all-purpose flour

1 teaspoon baking powder

1 tablespoon sugar

1/4 teaspoon salt

Pinch cayenne

2 cups buttermilk

2 tablespoons rendered bacon fat

Salt to taste

Sweet-onion hushpuppies

Based on a recipe by writer and caterer Rochelle Reid-Meyers.

Peel and dice the onion into 1/8-inch pieces.

Combine the onions with the flours, baking powder, sugar, salt and cayenne. Form a well in the center.

Whisk the wet ingredients together in a separate bowl and pour them into the well. Stir until flours are just moistened.

Heat a deep-fat fryer or large pot of vegetable oil to 340 degrees. Drop batter into fat from a large spoon, or scoop batter using an ice-cream scooper.

Fry for about 1.5 minutes per side, turning when golden brown. Remove from fryer and drain on a rack; sprinkle with salt and serve while hot.

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