Hushpuppies
30 servings
Ingredients
| Quantity | 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 |
Directions
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"