Title: Hushpuppies
Categories: Cajun Bread
Yield: 30 Servings

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

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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