1 hr 20 mins
Toby Jermain's Note:
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.
My Private Note
Units: US | Metric
- 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 pork fat or 2 tablespoons unsalted butter or 2 tablespoons chicken fat or 2 tablespoons bacon drippings
- peanut oil (for deep frying) or canola oil (for deep frying)
- 1Combine all dry ingredients in a large bowl, breaking up any lumps.
- 2Stir in green onions and garlic, add eggs, and blend well.
- 3In a small saucepan, bring milk and lard (or other fat) to a boil.
- 4Remove from heat, and add to flour mixture, half at a time, stirring after each addition.
- 5Refrigerate 1 hour.
- 6In a large skillet or deep fryer, heat 4" oil to 350 degrees F.
- 7Drop batter by tablespoonfuls into the hot oil.
- 8Do not crowd.
- 9Cook until dark golden brown and cooked through, about 1 minute on each side.
- 10Drain on paper towels.
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Nutritional Facts for Hush Puppies
Serving Size: 1 (836 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 100.5
- Calories from Fat 67
- Total Fat 7.5 g
- Saturated Fat 3.6 g
- Cholesterol 20.8 mg
- Sodium 85.5 mg
- Total Carbohydrate 6.9 g
- Dietary Fiber 0.5 g
- Sugars 0.0 g
- Protein 1.4 g