In large mixing bowl, combine cornmeal and sugar. Stir in corn, onions, buttermilk and egg. Set aside.
Pour enough oil into a Dutch oven or large saucepan to reach a depth of 2 inches. Heat oil over medium-high heat until oil reaches 360°F on a deep fry thermometer.
In batches, carefully drop by rounded teaspoonfuls into hot oil. Fry, turning occasionally, until golden brown (about 2-3 minutes). Remove from oil with slotted spoon and drain on paper towels.
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