Hushpuppy with onions

Ingredients:

• 1/3 cup chopped onion
• 1.5 cups premium wheat flour
• 0.5 cups yellow corn flour
• 1 teaspoon baking powder
• 1.5 tsp coarse salt + extra for sprinkling
• 1.5 tsp sugar
• 2 tsp onion powder
• 1 large egg
• 1 cup whole milk
• Vegetable oil, for deep-frying

Preparation:

1. In a bowl, combine the onion, wheat and corn flour, baking powder, salt, sugar, and onion powder. In another bowl, beat the egg and milk. Stir the egg mixture into the flour mixture until smooth. Cover and refrigerate for 30 minutes.
2. In a large saucepan, heat 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer. Working in batches, carefully drop 1 tablespoon of batter into the hot oil. Fry the hushpuppies, stirring occasionally, until golden brown, about 8 minutes per batch (heat the oil to 350°F (175°C) before each new batch).
3. Using a slotted spoon, transfer to a paper towel-lined baking sheet. Sprinkle with coarse salt. Let the donuts rest for a few minutes and serve.