# What You'll Need:
→ Dry Ingredients
01 - 1 cup yellow cornmeal, medium grind
02 - ½ cup all-purpose flour
03 - 1½ tsp baking powder
04 - ½ tsp baking soda
05 - 1 tsp sugar
06 - 1 tsp salt
07 - ¼ tsp ground black pepper
08 - ¼ tsp cayenne pepper
→ Wet Ingredients
09 - ¾ cup buttermilk
10 - 1 large egg
→ Aromatics
11 - ½ cup finely diced yellow onion
12 - 2 tbsp chopped fresh chives
→ For Frying
13 - Vegetable oil for deep-frying (1.5–2 quarts)
# How-To Steps:
01 - Whisk together cornmeal, flour, baking powder, baking soda, sugar, salt, black pepper, and cayenne in a large bowl until evenly distributed.
02 - Whisk buttermilk and egg in a separate bowl until fully blended and smooth.
03 - Pour wet ingredients into dry mixture. Stir gently with a spatula just until combined—do not overmix. Lumps are acceptable.
04 - Fold in diced onion and chives. Let batter rest for 5 minutes to hydrate cornmeal.
05 - Pour vegetable oil into deep fryer or heavy-bottomed pot. Heat to 350°F, maintaining temperature throughout frying.
06 - Using two spoons or a small cookie scoop, drop heaping tablespoonfuls of batter into hot oil. Work in batches to prevent overcrowding.
07 - Fry for 2–3 minutes, turning occasionally with a slotted spoon, until golden brown and crisp on all sides.
08 - Transfer to paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy.
