In a bowl, add yellow cornmeal, flour, sugar, onion powder, baking powder, salt and baking soda, and whisk well until all the ingredients are well combined.

In a small bowl, add eggs and buttermilk, and whisk well until well combined.

Transfer the egg mixture to the dry ingredients mixture and fold until just mixed, do not over-mix.

Cover the bowl and place it in the refrigerator for the night.

Once ready to cook, prepare the oven and preheat it to a warm setting.

Pour 2” of oil into a large saucepan over medium-high heat. Once the temperature of the oil reaches 350F, drop 1 tbsp. of batter and cook for 3 to 4 minutes or until golden brown and crispy.

Work in batches and do not overcrowd. Once done, remove from oil and place it on a wire rack lined with a paper towel.

Once the oil is drained, serve with dipping sauce.