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 tablespoonfuls 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 |
