Ingredients:

  • 1.5 cups (240g) yellow cornmeal, fine grind
  • 0.5 cup (65g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp sea salt
  • 0.5 tsp smoked paprika
  • 1 cup (240ml) whole buttermilk
  • 1 large egg, beaten
  • 4 tbsp (60g) grated white onion
  • 1 small jalapeño, finely minced
  • 2 tbsp (30g) melted butter, cooled
  • 1 quart (1L) neutral oil for frying

Instructions:

  1. In a large bowl, sift together the cornmeal, flour, sugar, baking powder, baking soda, salt, and smoked paprika to ensure no clumps remain.
  2. Stir the grated onion and minced jalapeño directly into the dry mixture, coating them thoroughly to ensure even distribution in the batter.
  3. Fold in the buttermilk, beaten egg, and melted butter. Mix until just combined; do not overmix.
  4. Rest the batter for 15 minutes. This allows the cornmeal to hydrate, which prevents a gritty texture and ensures an airy center.
  5. Heat the neutral oil in a heavy-bottomed Dutch oven to exactly 365°F (185°C), using a deep-fry thermometer to monitor temperature.
  6. Using a small 1-tablespoon cookie scoop, carefully drop rounds of batter into the hot oil. Fry in batches for 2-3 minutes until deep golden brown.
  7. Remove with a slotted spoon and drain on a wire cooling rack set over a baking sheet to maintain crispness.