Peanut oil, for frying

1 cup yellow cornmeal

3/4 cup self-rising flour

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon sugar

1/2 teaspoon cayenne pepper

1/2 teaspoon smoked paprika

1/2 small Vidalia onion, finely grated

4 scallions, thinly sliced

1 cup buttermilk

1 large egg, beaten

1/4 cup grated cheddar cheese

Directions

1. Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375 degrees F. Whisk the cornmeal, flour, 1 teaspoon salt, the sugar, cayenne and paprika in a large bowl to get rid of the lumps. (No one likes a lumpy hushpuppy.) Mix in the remaining ingredients, stirring well to combine.
2. Dip 2 spoons into a mug of water (this allows the batter to come clean off). Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches. Fry the scoops of batter 3 to 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness). Remove and drain on a paper towel-lined baking sheet, seasoning with salt as soon as they come out of the fryer.

·       1/2 cup extra-virgin olive oil, plus more for pan

·       1 cup all-purpose flour, plus more for pan

·       1/2 cup finely ground toasted almonds

·       1/4 cup quick-cooking polenta or coarsely ground yellow cornmeal

·       1 1/2 teaspoons baking powder

·       Salt

·       2 large eggs

·       2/3 cup sugar

·       2 teaspoons finely grated lemon zest

·       1/3 cup whole milk

·       2 cups red seedless grapes

1. Preheat oven to 350 degrees. Brush an 8-inch square pan with oil; dust with flour, tapping out excess. Whisk together flour, almonds, polenta, baking powder, and 1/2 teaspoon salt. Beat eggs, sugar, and zest with a mixer on high speed until pale and fluffy. Reduce speed to low; slowly add oil. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.

2. Spoon batter into pan; scatter 1 cup grapes over top. Bake for 15 minutes. Scatter remaining cup grapes over cake. Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 to 27 minutes more. Let cool in pan on a wire rack for 15 minutes. Turn out, and cut into squares.