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Hushpuppies

breads, cajun

1 cup Cornmeal
1/2 cup All-purpose flour
1/2 cup Corn flour
1 tablespoon Baking powder
3/4 teaspoon Ground cayenne pepper
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Dried thyme leaves
1/4 teaspoon White pepper
1/8 teaspoon Dried oregano leaves
1/4 cup Vy fine chopped green onions
1 1/2 teaspoons Minced garlic
2 each Eggs; beaten
1 cup Milk
2 tablespoons 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"

Yield: 30 servings

Preparation Time: 0:00

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