Preheat about 1 inch deep of oil in a cast iron Dutch oven over medium heat for approximately 5 minutes.
In a large bowl, mix together all the dry ingredients.
Form a well in the center of the dry ingredients, add the egg and beat gently, then incorporate the egg into the dry ingredients.
Mix in the milk, jalapenos and onions until completely incorporated.
Using two small spoons, get a spoonful of the mixture in one spoon and scrape it off into the pan with the other spoon. Keep in mind that they don't have to form perfect balls (as you can see in my pictures).
You may have to cook the hush puppies in two batches (like I did). Once you get the bottom full, let them cook for a couple minutes until you see them browning on the bottom.
Flip them over with a fork to cook on the other side. If your oil is deep enough, you won't have to flip them, but I was conservative with my oil.
When nice and browned on all sides, remove from the oil onto a wire rack to drain and cool. It's pretty important to let the oil drain off properly so they don't end up soggy. You want them crispy on the outside and not overly oily.
Makes about 2 dozen hush puppies.