1 small onion, chopped
1 small jalapeno pepper, stemmed, seeded and chopped
1 bunch scallions (green and white parts) thinly sliced
2 tbsp minced parsley
1 cup yellow cornmeal
1/2 cup all purpose flour
1 tbsp sugar
21/2 tsp baking powder
1/2 tsp salt
1 tsp dried thyme
1/4 tsp cayenne pepper
3/4 cup whole milk
vegetable for frying
Combine the onion, jalapeno, scallions, and parsley in a food processor or blender and pulse to a rough puree. Whisk the cornmeal, flour, sugar, baking powder, salt, thyme and cayenne in a bowl. Set aside.
In a separate bowl, whisk the milk and egg. Add the vegetable puree, stirring, then fold that mixture into the dry ingredients and stir until combined. (For best results, refrigerate the batter for at least 40 minutes before frying,)
To cook, heat at least 3 inches of oil in a 4 0 5 quart heavy pot (preferably cast iron), Over high heat until it reaches 350º. Working in batches of 6, carefully add the batter to the hot oil 1 heaping tablespoon at a time; use another spoon to scrap it off, keeping it in a ball shape.
Fry, turning until golden 2 to 3 minutes, then transfer with slotted spoon to paper towels to drain. Transfer hugh putties to a baking pan and keep in a 200º oven while frying remaining batter (bring oil back to 350º after each batch.