Hushpuppies Recipe


Choose Another Recipe


Recipe Categories:
Bread; Breads; Cajun


You are viewing:
Hushpuppies Recipe


 

Our Ethnic Recipes section offers meals from the following ethnic cuisines:

 

  • Italian Recipes
  • Irish Recipes
  • French Recipes
  • Chinese Recipes
  • Indian Recipes
  • Korean Recipes
  • Thai Recipes
  • ...and other Ethnic Recipes

 

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.”
Yogi Berra

"Believe it or not, American’s eat 75 acres of pizza a day."
Boyd Matson

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Ethnic Recipes are part of our collection of over 60,000 recipes.







Hushpuppies

 

Ingredients

1 cup cornmeal
1/2 cup all-purpose flour
1/2 cup corn flour
1 tbsp baking powder
3/4 tsp ground cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme leaves
1/4 tsp white pepper
1/8 tsp dried oregano leaves
1/4 cup vy fine chopped green onions
1 1/2 tsp minced garlic
2 eggs, beaten
1 cup milk
2 tbsp pork lard
1 vegetable for deep frying



 

Preparation

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"

 

 

Servings: 30