Preparation Steps

• In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, garlic powder, and black pepper until evenly combined.
• In a separate bowl, whisk the egg, buttermilk, and honey until smooth. Grate the onion on the large holes of a box grater (catch the juices) and stir it into the buttermilk mixture along with the minced jalapeños.
• Pour the wet mixture into the dry ingredients and fold with a spatula just until no dry streaks remain. The batter should be thick but spoonable. Cover and chill for 15 minutes to hydrate the cornmeal and firm the batter slightly.
• While the batter rests, heat the oil in a heavy pot or Dutch oven over medium to medium-high heat to 360°F. Set a wire rack over a paper towel–lined baking sheet beside the stove.
• Give the rested batter one gentle fold. Drop a small test spoonful into the oil and fry 2 to 2 1/2 minutes, turning as needed, until richly golden and crisp. Taste and adjust the batter with a pinch of salt, a splash of buttermilk (if too thick), or a spoon of cornmeal (if too loose), as needed.
• Working in batches, scoop heaping tablespoon portions (about 1 ounce) with two spoons or a small scoop and slide them into the oil. Fry 2 to 2 1/2 minutes total, turning occasionally, maintaining 350–365°F so they cook through without getting too dark.
• Transfer cooked hush puppies to the rack to drain. While hot, sprinkle with a tiny pinch of salt if desired. Repeat with remaining batter, letting the oil return to temperature between batches.