Pour about 2 inches of vegetable oil into a deep frying pan or Dutch oven. Heat to 350°F (175°C). Keeping the oil at the right temperature is essential for crispy, golden hush puppies.

In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, sugar, onion powder, and garlic powder.

In a separate bowl, whisk the buttermilk, egg, melted butter, diced onion, and jalapeños (if using). Slowly add the wet mixture into the dry ingredients, stirring gently until just combined. The batter should be thick but not overmixed, as this ensures light, airy hush puppies.

Using a tablespoon or small cookie scoop, drop spoonfuls of batter into the hot oil. Fry in batches, turning occasionally for even browning. Cook for 2-3 minutes per side or until golden brown.

Once done, remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Hush puppies are best served warm, paired with honey butter, tartar sauce, or remoulade.