Yield: 30 servings
|½ cup||All-purpose flour|
|½ cup||Corn flour|
|1 tablespoon||Baking powder|
|¾ teaspoon||Ground cayenne pepper|
|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|
|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"