Recipe by Toby Jermain
This recipe is from Paul Prudhomme's Louisiana Kitchen, published back in the early '80s and makes some of the best hushpuppies I have ever eaten; and I DO love good hush puppies.
- 1 cup cornmeal
- 1⁄2 cup unbleached flour
- 1⁄2 cup cornflour (available at health food stores) or 1⁄2 cup masa harina (Mexican corn flour)
- 1 tablespoon baking powder
- 3⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon dried thyme, lightly crushed
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon dried oregano leaves, lightly crushed
- 1⁄4 cup very finely chopped green onion (tops only)
- 1 1⁄2 teaspoons minced garlic
- 2 eggs, beaten
- 1 cup milk
- 2 tablespoons pork fat or 2 tablespoons unsalted butter or 2 tablespoons chicken fat or 2 tablespoons bacon drippings
- peanut oil (for deep frying) or canola oil (for deep frying)
Directions See How It's Made
- Combine all dry ingredients in a large bowl, breaking up any lumps.
- Stir in green onions and garlic, add eggs, and blend well.
- In a small saucepan, bring milk and lard (or other fat) to a boil.
- Remove from heat, and add to flour mixture, half at a time, stirring after each addition.
- Refrigerate 1 hour.
- In a large skillet or deep fryer, heat 4" oil to 350 degrees F.
- Drop batter by tablespoonfuls into the hot oil.
- Do not crowd.
- Cook until dark golden brown and cooked through, about 1 minute on each side.
- Drain on paper towels.