Recipe - Hushpuppies

1 cup Cornmeal
One half cup Allpurpose flour
One half cup Corn flour
1 tablespoon Baking powder
Three fourths teaspoon Ground cayenne pepper
One half teaspoon Salt
One half teaspoon Black pepper
One half teaspoon Dried thyme leaves
One fourth teaspoon White pepper
1/8 teaspoon Dried oregano leaves
One fourth cup Vy fine chopped green onions
1 One half teaspoon Minced garlic
2 Eggs, beaten
1 cup Milk
2 tablespoon Pork lard
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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini