1/4 cup plus 3 Tbs. sugar, divided
1 Tbs. plus 1 tsp. cinnamon, divided
3/4 cup all-purpose flour
1/4 tsp. nutmeg
3/4 cup fine yellow cornmeal, Anson Mills Antebellum brand preferred
1 Tbs. baking powder
1/2 Tbs. baking soda
1/4 tsp. kosher salt
1/4 tsp. pure vanilla extract
2/3 cup whole milk
1 (4-oz.) Granny Smith apple, cored and finely diced
Put three inches of oil in a deep pot and heat the oil over medium heat until it reaches 350°F. Or fill a countertop deep fryer with the recommended level of oil and preheat it to 350°F.
Combine 1/4 cup of the sugar and one tablespoon of the cinnamon in a small bowl and set aside.
Combine the flour, the remaining three tablespoons of sugar, the remaining teaspoon of cinnamon, the nutmeg, cornmeal, baking powder, baking soda, and salt in a medium bowl. Combine the egg, vanilla, and milk together in a small bowl and briefly whisk.
Pour the wet ingredients into the flour mixture and mix until well combined. There should be little or no lumps. Gently fold in the apple.
Using a one-ounce scoop, lower some of the hush puppies into the hot oil. You don’t want them to touch. Fry them for three to four minutes, or until medium brown. Remove and place on paper towels for just a few seconds to remove any oil. Toss in the cinnamon sugar and serve immediately. Be sure that the oil is still 350°F before you repeat with more hush puppies.