Heat vegetable shortening or cooking oil in a deep-fryer or cast-iron skillet to 375 degrees F.

In a large bowl, combine yellow cornmeal, all-purpose flour, baking powder, salt, baking soda, ground coriander, chili powder, and cayenne pepper.

Add the grated onion to the dry ingredients and stir well.

Incorporate buttermilk, lightly beaten eggs, and corn kernels into the mixture until just combined.

Ensure the mixture has a wet sand-like consistency.

Test the oil temperature by sprinkling a bit of cornmeal into the hot oil to check for bubbling.

Carefully drop rounded tablespoons of dough into the hot oil in batches, avoiding overcrowding.

Fry the hushpuppies on one side for 2-3 minutes, until golden brown.

Flip the hushpuppies and fry the other side until completely golden brown.

Remove the cooked hushpuppies with a slotted spoon and place them on paper towels to drain excess oil.

Serve immediately while hot and crispy.