Title : Hushpuppies
Categories : Cajun, breads
Servings : 30

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

return to all recipes