Makes about 30 hushpuppies
½ cup plain flour
½ cup corn flour (fine)
½ teeaspoon black pepper
½ teaspoon thyme leaves
¼ teaspoon white pepper
¼ teaspoon dried oregano leaves
¼ cup very finely chopped Spring/salad onions (tops only)
1 ½ teaspoons minced garlic
2 eggs, beaten
1 cup milk
2 tablespoons pork lard, unsalted butter, vegetable oil, chicken fat or bacon drippings
Vegetable oil for deep frying
Combine all the dry ingredients in a large bowl, breaking up any lump s. 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.
In a large skillet combine the butter and oil with the corn, onions sugar, white pepper, salt and red pepper. Cook over high heat until corn is tender and starch starts to form a crust on the pan bottom, about 12 to 14 minutes, stirring