Using a large bowl, whisk together dry ingredients (cornmeal, flour, baking powder, baking soda and salt).

In a separate bowl, whisk together egg, buttermilk, grated onion and green onions. Pour mixture into bowl with dry ingredients and stir just until combined. (Note: Do not overmix or hush puppies will be tough.) Let mixture stand for 10 minutes.

Using a deep fryer or a large Dutch oven, heat the canola or vegetable oil to 375°F. Oil should be ~2-3” deep. (An easy way to check the temperature is to drop a pinch of flour in the oil. If it bubbles up and turns brown quickly, then the oil is ready to go.)

Using two spoons or a small ice cream scoop, drop rounded tablespoons of batter into oil. (Tip: Fry these hush puppies in batches of 8-10 to avoid overcrowding pan.)

Fry until golden brown (~3-4 minutes).

Using a metal slotted spoon, remove hush puppies from the oil and let drain on paper towels or brown paper bags.

Salt lightly and then serve with tartar sauce for dipping.