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HUSHPUPPIES

Category:    Bread
Yield:30 servings
 
      1 c  Cornmeal                          1/4 ts White pepper
    1/2 c  All-purpose flour                 1/8 ts Dried oregano leaves
    1/2 c  Corn flour                        1/4 c  Vy fine chopped green onions
      1 tb Baking powder                   1 1/2 ts Minced garlic
    3/4 ts Ground cayenne pepper               2    Eggs, beaten
    1/2 ts Salt                                1 c  Milk
    1/2 ts Black pepper                        2 tb Pork lard
    1/2 ts Dried thyme leaves                       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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