Hushpuppies

Title: Hushpuppies
Categories: Cajun, Breads
Servings: 30

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"