2 cups cornmeal
2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1/2 cup grated onion
1/4 cup sliced green onion
1 large egg yolk
1 cup buttermilk
6 large egg whites
Canola oil, for frying
In a large bowl, whisk together cornmeal, flour, baking soda, baking powder and salt.
Stir in onions.
Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff.
Gently fold into cornmeal mixture.
Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375* on a deep-fry thermometer.
Working in batches, drop batter 1 t at a time into the oil and cook, turning once until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes.
Transfer to a paper-towel-lined plate.