Step 1:

• In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt, onion powder, garlic powder, and cayenne pepper (if using).
• Stir well to ensure all the dry ingredients are evenly mixed.

Step 2:

• In a separate bowl, whisk together the buttermilk, egg, grated onion, and melted butter until well combined.
• Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the hush puppies dense.

Step 3:

• Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
• Use a candy or deep-fry thermometer to maintain the oil temperature.

Step 4:

• Using a small ice cream scoop or a tablespoon, carefully drop spoonfuls of the batter into the hot oil.
• Fry the hush puppies in batches, making sure not to overcrowd the pan.
• Cook for 2-3 minutes on each side, or until golden brown and cooked through.
• Use a slotted spoon to remove the hush puppies from the oil and place them on a paper towel-lined plate to drain any excess oil.