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Hushpuppies

Yield: 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

Instructions:

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"

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