In a deep fryer or heavy pot, heat about 3 inches of vegetable oil to 350°F (175°C).
In a large mixing bowl, combine the self-rising white cornmeal mix, yellow cornmeal, sugar, and salt. Stir until well mixed.
Pour in the buttermilk and add the chopped white onion. Stir gently until just combined.
Using a spoon or ice cream scoop, carefully drop small balls of the batter into the hot oil.
Fry the hush puppies for about 3-4 minutes or until they are golden brown.
Once golden, remove the hush puppies from the oil and place them on a plate lined with paper towels to drain excess oil.
