Prepare the oil for frying. Attach a candy thermometer to a Dutch oven or other large, heavy-bottomed pot.
Pour in about 3 inches of oil and heat over medium-high heat until the thermometer registers 375°F / 190°C.
Mix the dry .
In a medium-sized bowl, whisk together the almond flour, coconut flour, baking powder, and salt until well combined.
Add the wet .
Stir in the finely chopped onions, heavy whipping cream, and beaten egg until just blended into a thick batter. Be careful not to overmix.
Fry the hushpuppies.
Using a tablespoon-sized cookie scoop, carefully drop scoops of batter into the hot oil, ensuring not to overcrowd the pot.
Work in two batches if necessary.
Fry for about 3 minutes, then use a mesh skimmer or slotted spoon to gently turn them over.
Finish and drain.
Continue frying for another 3 minutes, or until the hushpuppies are a deep golden brown on all sides. Use the skimmer to transfer them to a paper towel-lined plate to drain any excess oil.
Serve immediately for the best taste and texture.
Do not overmix the batter.
Mix only until the are just combined. Overmixing can lead to dense, tough hushpuppies instead of light and fluffy ones.
