Chef Paul Prudhommes Hushpuppies delicious, iconically Southern, and no one seems to have a clue where they came from. A hushpuppy is a small, savory, deep-fried ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods. .
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.