Uses the famous sweet Georgia onions for a mild, aromatic flavor profile.
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In a large bowl, whisk together the cornmeal, flour, baking powder, salt, sugar, and garlic powder.
In a separate small bowl, combine the beaten egg and buttermilk until well mixed.
Stir the finely minced Vidalia onion into the dry ingredients to coat the pieces.
Pour the buttermilk mixture into the dry ingredients and stir until just combined; do not overmix.
Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 365 degrees Fahrenheit.
Drop the batter by rounded tablespoonfuls into the hot oil, working in small batches to avoid crowding.
Fry for 2 to 3 minutes, turning occasionally, until the hush puppies are golden brown on all sides.
Remove with a slotted spoon and drain on paper towels before serving warm.
