Buttermilk Hush Puppies

Buttermilk Hush Puppies 1 quart vegetable oil for frying, or as needed 1 cup buttermilk 1/4 cup vegetable oil 2 eggs, room temperature 1 cup cornmeal 1 cup all-purpose flour 1/4 cup white sugar (optional) 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 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.