The night before preparation, in a mixing bowl, add corn meal, onion, bell pepper, salt, and pepper and mix well. Place in the refrigerator overnight.
Heat oil in a cast iron skillet, Dutch oven, or deep fryer to 350 degrees.
Remove the bowl of cornmeal-onion mix from the refrigerator. Allow to sit at room temperature for 15 minutes. Add flour, baking powder, eggs, and water. Stir gently and let sit 3-5 minutes.
Using a spoon or scoop (about the size, or slightly smaller than a golf ball), drop batter into hot oil. Cook, turning once, until golden brown.
Drain on paper towels.
Yield: 30 hushpuppies (recipe can be doubled or tripled for large groups)
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