I always use whatever Louisiana Cajun fish fry I have left after I get my fish fried. It’s basically fine ground cornmeal with seasonings, I’m sure yellow corn meal could be used in its place if you added a little Old Bay.
I dump whatever is left into a bowl and match that amount with flour. Tablespoon of baking powder. Diced jalapeños, however many you think is right. Double handful of diced onion. Small can of corn. Handful of shredded cheddar cheese. A little Old Bay and Tony Catchere’s or Slap yo Momma. Dump in enough beer to get a nice consistency about like drywall putty.
Spoon into hot grease and cook until golden brown. They make up into a nice fritter. I don’t care for the more traditional coarse cornmeal balls that most sell or make as hush puppies. The Shore Lunch ones I ate in SD being especially poor to my tastes, basically unseasoned fried cornmeal.
