In a medium mixing bowl, whisk together flour, yellow cornmeal, baking powder, sugar, baking soda, Kosher salt, and onion powder.
In a small mixing bowl, whisk together buttermilk and eggs.
Combine the two, folding until just mixed. Do not over mix the batter.
Cover and refrigerate for a minimum of 30 minutes, but up to 24 hours.
When ready to cook, preheat oven to “warm” setting.
Pour 2 inches of peanut oil into a high sided Dutch oven or other heavy bottom pot. Heat until 350 degrees.
Pour oil to a depth of 2" in a 6-qt. Dutch oven or large sauce pan and heat over medium-high heat until a deep-fry thermometer reads 350°.
Drop 1 tablespoon of batter into the oil. Continue, working in batches and being mindful to not crowd the pan.
Fry until outsides are a crispy, golden brown, approximately 3-4 minutes.
Remove to a paper towel lined plate to drain. Transfer to a baking sheet in the warm oven to keep heat until all are fried and ready to serve.
Serve with desired dipping sauce.
If you've tried these, come back and let us know how you liked them in the comments or ratings!
Optional Variations: Try putting a fun spin by adding ½ cup of diced okra or jalapeno, corn kernels or even squash.If you want to stick with dry ingredients, 1 ½ teaspoons of cayenne, smoked paprika, garlic powder or even seasoned salt can be added.White cornmeal can be substituted for yellow cornmeal.