| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats, Vegetables |
Cajun |
Cajun, Breads |
30 |
Servings |
INGREDIENTS
| 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 |
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 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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