Yield: 30 servings
Measure | Ingredient |
---|---|
1 cup | Cornmeal |
½ cup | All-purpose flour |
½ cup | Corn flour |
1 tablespoon | Baking powder |
¾ teaspoon | Ground cayenne pepper |
½ teaspoon | Salt |
½ teaspoon | Black pepper |
½ teaspoon | Dried thyme leaves |
¼ teaspoon | White pepper |
⅛ teaspoon | Dried oregano leaves |
¼ cup | Vy fine chopped green onions |
1½ teaspoon | Minced garlic |
2 eaches | Eggs, beaten |
1 cup | Milk |
2 tablespoons | Pork lard |
1 x | Vegetable for deep frying |
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"