1 c Cornmeal
1/2 c All-purpose flour
1/2 c Corn flour
1 tb Baking powder
3/4 ts Ground cayenne pepper
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Dried thyme leaves
1/4 ts White pepper
1/8 ts Dried oregano leaves
1/4 c Vy fine chopped green onions
1 1/2 ts Minced garlic
2 Eggs, beaten
1 c Milk
2 tb Pork lard
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”
From
Yields
30 Servings