| 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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