Title: Cajun Hushpuppies
Categories: Appetizer Cajun
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 red pepper (cayenne) |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Dried thyme |
| 1/4 | ts | White pepper |
| 1/8 | ts | Dired oregano leaves |
| 1/4 | c | Very finely chopped green on ions (tops only) |
| 1 1/2 | ts | Minced garlic |
| 2 | | Eggs, beaten |
| 1 | c | Milk |
| 2 | tb | Unsalted butter, vegetable o il, or bacon drippings |
| | | Vegetable oil for frying |
Combine all dry ingredients in a large bowl, breaking up any lumps. Stir
in the green onions and garlic.
Add the egges and blend well. In a small saucepan bring the milk and the 2
Tbsp. unsalted butter or other fat to a boil. Remove from heat and add to
flour mixture, half at a time, stiring well after each addition.
Refrigerate 1 hour. In a large skillet or deep fryer, heat 4 inches of oil
to 350 degrees. Drop the batter by tablespoon fulls 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 approx 30 pieces.
Source: Paul Prudhomme