Ingredients½ small onion, chopped 1 small jalapeno pepper, stemmed, seeded, and chopped 1 bunch scallions, thinly sliced 2 tbls minced parsley 1 ½ cups corn meal ½ cup all purpose flour 1 tbls sugar 2 ½ tsp baking powder ½ tsp salt 1 tsp dried thyme ¼ tsp cayenne pepper ¾ cup whole milk 1 egg Vegetable oil, for frying
Combine the onion, jalapeno, scallions, and parsley in a food processor or blender and pulse to a rough puree.
Whisk together the cornmeal, flour, sugar, baking powder, salt, thyme, and cayenne in a small bowl.
In a separate bowl, whisk together the milk and egg. Add the vegetable puree and stir to combine. Add the wet ingredients to the dry ingredients and stir until combined. For the best results, refrigerate the batter for at least 30 minutes before frying.
Heat 3 inches of oil in a 4 to 5 quart heavy pot (preferably cast iron) over high heat until it reaches 350°.
Working in batches of six, carefully add the batter to the hot oil 1 heaping tbls at a time; use another spoon to scrape it off, keeping it in a ball shape. Fry, turning until golden, 2 to 3 minutes, then transfer with a slotted spoon to paper towels to drain briefly. Transfer the hush puppies to a shallow baking pan and keep hot in a 200° over while frying remaining batter (bring the oil back up to 350° in between batches.
NOTE: Instead of doing ours in a skillet, we always do ours in a fryer. If you use a fryer, preheat the oil to 385°. Working in batches of six to eight (depending on your fryer size), fry until golden brown, about 2 to 3 minutes.