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"

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