Directions

• Step 1: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking soda, baking powder, garlic powder, paprika, sea salt, and cane sugar. Whisk everything together until well blended.
• Step 2: In another bowl, whisk together the buttermilk and slightly beaten eggs until fully incorporated.
• Step 3: Gradually add the wet ingredients to the dry mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if some lumps remain. Fold in the finely chopped green onions.
• Step 4: In a deep frying pan or fryer, heat the avocado oil over medium-high heat. You’ll know it’s ready when a small drop of batter sizzles upon contact.
• Step 5: Using a spoon or small ice cream scoop, carefully drop spoonfuls of batter into the hot oil. Fry in batches to avoid overcrowding, cooking each batch for 3-4 minutes or until golden brown. Turn them halfway through for even cooking.
• Step 6: Using a slotted spoon, transfer the hush puppies to a plate lined with paper towels to drain excess oil. Serve warm, and enjoy with your favorite dipping sauce!