Mix the cornmeal, flour, sugar, salt, baking powder, baking soda, parsley flakes, and garlic powder in a medium bowl. Set aside for the next steps.

In another bowl, add the eggs, sour cream, milk, and grated onion. Mix these ingredients well until they are fully combined.

Add the dry ingredients to the wet mixture. Stir together with a rubber spatula until just combined. Avoid overmixing. Cover the bowl and let it sit in the refrigerator for at least 30 minutes, or overnight for more flavor.

When ready to cook, heat oil in a deep fryer or Dutch oven to 350–375 degrees F.

Use an ice cream scoop to carefully drop portions of the batter into the hot oil. Fry each hush puppy for 3–4 minutes until golden brown.

Carefully remove the hush puppies from the oil and transfer them to a plate lined with paper towels to absorb excess oil. Serve immediately for best flavor and texture.