Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Cornmeal 1/4 t White pepper
1/2 c All-purpose flour 1/8 t Dried oregano leaves
1/2 c Corn flour 1/4 c Vy fine chopped green onions
1 T Baking powder 1 1/2 t Minced garlic
3/4 t Ground cayenne pepper 2 ea Eggs, beaten
1/2 t Salt 1 c Milk
1/2 t Black pepper 2 T Pork lard
1/2 t Dried thyme leaves 1 x 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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