• Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Batter

• In a medium bowl, combine 3/4 cups yellow cornmeal, 3/4 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons dried parsley, 1 teaspoon baking powder, 1 teaspoon seasoned salt, 1 teaspoon onion powder, and 1 teaspoon garlic salt.
• Add to this 1 cup buttermilk, 1 large egg, and 2 tablespoons buttermelted). Stir well.

Fry the Hush Puppies

• Using a large Dutch oven, preheat 1 1/2 quarts peanut oil for frying for frying to 350-360℉. Drop by small scoops or tablespoons into hot oil. Cook in batches until golden brown, about 2-3 minutes per batch, turning so that all sides are browned.
When deep fat frying always return the oil to the desired temperature before frying each batch.
• Remove hush puppies from hot oil with a long-handled wire strainer. Drain on a baking sheet covered with paper towels or a wire rack. Makes about 20-25 hush puppies.