Buttermilk Hush Puppies

1 quart vegetable oil for frying, or as needed

1 cup buttermilk

¼ cup vegetable oil

2 eggs, room temperature

1 cup cornmeal

1 cup all-purpose flour

¼ cup white sugar

½ teaspoon baking soda

½ teaspoon salt

½ cup minced onion

4 green onions, minced

Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).

Preheat oven to 200 degrees F (95 degrees C).

Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.

Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.

Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.

Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.