Recipe Details

Summary

Name: Hushpuppies

Category: Breads

1 c Cornmeal

1/4 ts White pepper

1/2 c All-purpose flour

1/8 ts Dried oregano leaves

1/2 c Corn flour

1/4 c Vy fine chopped green onions

1 tb Baking powder

1 1/2 ts Minced garlic

3/4 ts Ground cayenne pepper

2 Eggs, beaten

1/2 ts Salt

1 c Milk

1/2 ts Black pepper

2 tb Pork lard

1/2 ts Dried thyme leaves 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.