In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, sugar, onion powder, garlic powder, and cayenne pepper (if using). This will be your dry mixture.
In another bowl, whisk together the egg and buttermilk until well combined.
Combine the Ingredients:
Add the wet ingredients (egg and buttermilk mixture) to the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; the batter should be thick but still scoopable.
Fold in the chopped onion and parsley (if using).
Heat the Oil:
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat. You want the oil to be about 350°F (175°C). You can check the temperature by dropping a small amount of batter into the oil; if it sizzles and rises to the top, the oil is ready.
Fry the Hush Puppies:
Use a spoon or a small ice cream scoop to carefully drop spoonfuls of batter into the hot oil. Do not overcrowd the pan—fry the hush puppies in batches, giving them space to cook evenly.
Fry the hush puppies for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve:
Serve the hush puppies warm with your favorite dipping sauce (such as tartar sauce, honey butter, or ketchup).
