- Vegetable oil, for frying
- 1 1/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 3/4 teaspoons salt
- 1/8 teaspoon cayenne
- 3 eggs, lightly beaten
- 1/3 cup minced green onions
- 1 cup milk
- 1/4 cup vegetable oil
- Emeril's Original Essence, for seasoning
- Pour oil to a depth of 3 to 4 inches and preheat to 370 degrees F.
- In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and cayenne. Whisk together the eggs, green onions, milk, and 1/4 cup of the vegetable oil. Add the egg mixture to the flour mixture, stirring just until combined.
- Carefully spoon 6 or 7 rounded tablespoonfuls of the batter into the preheated oil. Fry the hushpuppies, in batches, until golden brown, stirring constantly for overall browning, 2 to 3 minutes per batch.
- Remove the hushpuppies and drain on a paper towel-lined plate. Season with additional salt and Essence, if desired. Serve immediately.
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