Name: Bacon Fat Hush Puppies
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 30 hushpuppies, about
Ingredients: 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 chicken fat or 2 tablespoons bacon drippings; peanut oil (for deep frying) or canola oil (for deep frying)

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Recipe by Toby Jermain

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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.

Ready In:: 1hr 20mins
Yields:
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ingredients

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 2 tablespoons chicken fat or 2 tablespoons bacon drippings
peanut oil (for deep frying) or canola oil (for deep frying)

directions

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.

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@Toby Jermain

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@Toby Jermain

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"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."

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review by Don426

2/28/2011

This is a great recipe. I was looking for a good hush puppy. This is it!

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review by Moor Driver

4/20/2007

Best hushpuppies I've ever had. My British husband went crazy for them. Thank you so much!

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review by Denibates

2/26/2007

These hushpuppies were really good. I loved the spices. They had a lot more flavor than the average hushpuppy. Thanks!

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creation by Toby Jermain

2/12/2004

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.