1) In a cast iron skillet or a large heavy fry pan over medium-high heat, heat about 3 inches of oil to 350-360 F or until a small amount of batter dropped into the hot oil sizzles and floats

2) In a large mixing bowl, combine all of the dry ingredients, parsley and onions.

3) Add the lemon juice to the milk and set aside for 5 minutes (if using buttermilk omit the lemon juice).

4) Add the egg and add to the milk, whisk to combine.

5) Add 1 cup of the milk/egg mixture to the dry ingredients and combine to make a stiff batter (if the batter is too dry, add the rest of the milk; if the batter is too thin, add cornmeal). The batter should be thoroughly moistened, but should still hold a rounded shape on a spoon.Using a teaspoon, scoop up a heaping spoonful of batter and using another spoon (or fingertip) form into a rough ball and slide into the hot oil. Rinsing the spoon in cold water after every 3 balls makes forming them easier. Fry for approximately 5 minutes or until golden brown, turning to brown all sides.

6) Remove from oil and place hushpuppies on paper towels; continue cooking the remaining batter. Keep warm in the oven until all the hushpuppies have been fried and dinner is ready to serve.

7) Serve hot.