Bacon Fat Hush Puppies
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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READY IN: 1hr 20mins
YIELD: 30 hushpuppies, about
UNITS: US
INGREDIENTS
Nutrition- 1cup cornmeal
- 1⁄2cup unbleached flour
- 1⁄2
- 1tablespoon baking powder
- 3⁄4teaspoon cayenne pepper
- 1⁄2teaspoon salt
- 1⁄2teaspoon fresh ground black pepper
- 1⁄2
- 1⁄4teaspoon white pepper
- 1⁄4
- 1⁄4
- 1 1⁄2teaspoons minced garlic
- 2
- 1cup milk
- 2
-
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.