Recipe - Cajun Hushpuppies

1 cup Cornmeal
One half cup All purpose flour
One half cup Corn flour
1 tablespoon Baking powder
Three fourths teaspoon Ground red pepper (cayenne)
One half teaspoon Salt
One half teaspoon Black pepper
One half teaspoon Dried thyme
One fourth teaspoon White pepper
1/8 teaspoon Dired oregano leaves
One fourth cup Very finely chopped green on
ions (tops only)
1 One half teaspoon Minced garlic
2 Eggs, beaten
1 cup Milk
2 tablespoon 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