1 cup Cornmeal
1/2 cup All-purpose flour
1/2 cup Corn flour
1 tablespoon Baking powder
3/4 teaspoon Ground cayenne pepper
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Dried thyme leaves
1/4 teaspoon White pepper
1/8 teaspoon Dried oregano leaves
1/4 cup Vy fine chopped green onions
1 1/2 teaspoons Minced garlic
2 each Eggs -- beaten
1 cup Milk
2 tablespoons Pork lard
Vegetable for deep frying
Procedures
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.
