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Hushpuppies

  • 30servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Cornmeal

  2. 1/2 cup 31g / 1.1oz All-purpose flour

  3. 1/2 cup 31g / 1.1oz Corn flour

  4. 1 tablespoon 15ml Baking powder

  5. 3/4 teaspoon 3.8ml Ground cayenne pepper

  6. 1/2 teaspoon 2 1/2ml Salt

  7. 1/2 teaspoon 2 1/2ml Black pepper

  8. 1/2 teaspoon 2 1/2ml Dried thyme leaves

  9. 1/4 teaspoon 1 1/3ml White pepper

  10. 1/8 teaspoon 0.6ml Dried oregano leaves

  11. 1/4 cup 15g / 1/2oz Green onions, finely chopped

  12. 1 1/2 teaspoons 7 1/2ml Minced garlic

  13. 2 Eggs - beaten

  14. 1 cup 237ml Milk

  15. 2 tablespoons 30ml Pork lard

  16. Vegetable for deep frying

Instructions Jump to Ingredients ↑

  1. NOTE: Corn flour is available at health food stores.

  2. 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.

  3. In a large skillet or deep fryer, heat 4 inches of oil to 350F. Drop the batter by tablespoonfuls 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.

  4. Makes about 30 hushpuppies. From Paul Prudhomme's "Louisiana Kitchen"

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