Prepare the Batter:

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, and cayenne pepper or paprika.

In a separate bowl, combine the buttermilk, egg, and chopped onion. Mix until well blended.

Gradually stir the wet ingredients into the dry ingredients, mixing until just combined. The batter should be thick but spoonable.

Heat the Oil:

Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of about 2–3 inches. Heat the oil to 350°F (175°C).

Fry the Hush Puppies:

Using a small cookie scoop or two spoons, drop tablespoon-sized balls of batter into the hot oil. Be careful not to overcrowd the pot.

Fry the hush puppies for 2–3 minutes, turning occasionally, until they are golden brown and cooked through.

Drain and Serve:

Use a slotted spoon or spider strainer to remove the hush puppies from the oil. Place them on a plate lined with paper towels to drain excess oil.

Serve warm with your favorite dipping sauce, such as tartar sauce or honey butter.