Side Pannel
Hushpuppies
Ingredients List
- 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
Directions
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"
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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