In a large bowl, combine the Jiffy mix, grated onion, buttermilk, beaten egg, panko, flour, salt, pepper, and baking powder. Stir just until mixed—don’t overwork it.

Heat 2 to 3 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer if possible to keep it steady.

Scoop the batter with a small cookie scoop or tablespoon and gently drop into hot oil. Fry in small batches to avoid crowding.

Cook for 3 to 4 minutes, turning occasionally, until golden and puffed. They should float and crisp up evenly.

Remove with a slotted spoon and drain on paper towels or a cooling rack. Let sit for a minute to cool slightly.

Serve warm with dipping sauces or alongside your favorite mains.