Hushpuppies

Recipe Ingredients

1 cup	62g / 2.2oz	Cornmeal
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 cup	31g / 1.1oz	Corn flour
1 tablespoon	15ml	Baking powder
3/4 teaspoon	3.8ml	Ground cayenne pepper
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Dried thyme leaves
1/4 teaspoon	1.3ml	White pepper
1/8 teaspoon	0.6ml	Dried oregano leaves
1/4 cup	15g / 0.5oz	Green onions, finely chopped
1 1/2 teaspoons	7.5ml	Minced garlic
2		Eggs - beaten
1 cup	237ml	Milk
2 tablespoons	30ml	Pork lard
		Vegetable for deep frying

Recipe Instructions

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 tablespoonfuls 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"

Source:
La Bouche Creole by Leon Soniat

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