Hushpuppies

Ingredients

1 cup cornmeal 1/2 cup all-purpose flour 1/2 cup corn flour 1 tbsp baking powder 3/4 tsp ground cayenne pepper 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp dried thyme leaves 1/4 tsp white pepper 1/8 tsp dried oregano leaves 1/4 cup vy fine chopped green onions 1 1/2 tsp minced garlic 2 eggs, beaten 1 cup milk 2 tbsp pork lard 1 vegetable for deep frying	Advertisements

Preparation
 
NOTE: Corn flour is available at health food stores. Combine all the
dry ingredients in a large bowl, breaking up any lumps. Stir in the
green onions and garlic. Add the eggs and blend well. In a small
saucepan bring the milk and lard (or other fat) to a boil; remove
from heat and add to flour mixture, half at a time, stirring well
after each addition.
Refrigerate 1 hour. In a large skillet or deep fryer, heat 4
inches of oil to 350F. Drop the batter by tablespoonsfuls into the
hot oil. Do not crowd.
Cook until dark golden brown on each side and cooked through, about 1
minute per side. Drain on paper towels. Makes about 30 hushpuppies.
From Paul Prudhomme s "Louisiana Kitchen"

 

 
Servings: 30

 

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