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Feast Day Bread Puffs

breads, native

2 cup flour; all-purpose **
2 tablespoon baking powder
1/2 teaspoon salt
1 green onion; finely diced
1/2 cup cilantro; finely diced
1/4 teaspoon ground pepper
1/4 teaspoon chili powder
1/4 teaspoon dried thyme
1/4 teaspoon dried cumin
1 cup cold water or milk
2 teaspoon honey
1 oil for frying

** You may substitute 1/2 cup of tepary bean flour for 1/2 cup of the all-purpose flour for a slight different taste. In a large deep bowl, mix together all the dry and fresh ingredients. Make a well in the center, and add the cold water or milk and the honey. Stir the dough well until all ingredients are thoroughly blended. The dough should be sticky. Heat about 1 inch of oil in a deep frying pan, until about 375øF and just bubbling. Carefully drop dough by generous tablespoonfuls into the hot oil, two or three pieces at a time. Fry quickly, turning so that all surfaces become light golden-honey colored. Drain on layers of clean brown paper or paper towels. Serve pronto (while still hot). These can be enhanced with a savory flair by adding 1/2 cup of cooked, diced chorizo sausage and/or roasted, diced chilies. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Conn Scanned and formatted for you by The WEE Scot -- paul macGregor

Yield: 20 puffs

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