Hushpuppies Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cornmeal,
1/2 cup: All-purpose flour,
1/2 cup: Corn flour,
1 tbsp: Baking powder,
3/4 tsp: Ground cayenne pepper,
1/2 tsp: Salt,
1/2 tsp: Black pepper,
1/2 tsp: Dried thyme leaves,
1/4 tsp: White pepper,
1/8 tsp: Dried oregano leaves,
1/4 cup: Vy fine chopped green onions,
1 1/2 tsp: Minced garlic,
2: Eggs, beaten
1 cup: Milk,
2 tbsp: 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 Prudhommes "Louisiana Kitchen"
Source from luhu.jp
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 Prudhommes "Louisiana Kitchen"
Source from luhu.jp