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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This recipe is from Paul Prudhomme's Louisiana Kitchen, published back in the early '80s and makes some of the best hushpuppies I have ever eaten; and I DO love good hush puppies. Ingredients:
1 cup cornmeal |
1/2 cup unbleached flour |
1/2 cup cornflour (available at health food stores) or 1/2 cup masa harina (mexican corn flour) |
1 tablespoon baking powder |
3/4 teaspoon cayenne pepper |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon dried thyme, lightly crushed |
1/4 teaspoon white pepper |
1/4 teaspoon dried oregano leaves, lightly crushed |
1/4 cup very finely chopped green onion (tops only) |
1 1/2 teaspoons minced garlic |
2 eggs, beaten |
1 cup milk |
2 tablespoons pork fat or 2 tablespoons unsalted butter or 2 tablespoons chicken fat or 2 tablespoons bacon drippings |
peanut oil (for deep frying) or canola oil (for deep frying) |
Directions:
1. Combine all dry ingredients in a large bowl, breaking up any lumps.
2. Stir in green onions and garlic, add eggs, and blend well.
3. In a small saucepan, bring milk and lard (or other fat) to a boil.
4. Remove from heat, and add to flour mixture, half at a time, stirring after each addition.
5. Refrigerate 1 hour.
6. In a large skillet or deep fryer, heat 4 oil to 350 degrees F.
7. Drop batter by tablespoonfuls into the hot oil.
8. Do not crowd.
9. Cook until dark golden brown and cooked through, about 1 minute on each side.
10. Drain on paper towels.
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