Fry up this classic, crispy Southern side in very little time!
In a medium bowl, whisk together the dry corn muffin mix and self-rising flour.
Add the egg, grated sweet onion, low-fat buttermilk, and salt. Stir the mixture until just combined.
Heat about 2 inches of vegetable oil in a deep skillet to 360°F. Drop spoonfuls of the batter into the hot oil. Fry the hush puppies until they are golden brown on both sides.