Cajun Hushpuppies
By: Anonymous
Published: Thursday, February 11, 2010 - 8:46am

Ingredients




1 cup Cornmeal
cup All purpose flour
cup Corn flour
1 tablespoon Baking powder
teaspoon Ground red pepper (cayenne)
teaspoon Salt
teaspoon Black pepper
teaspoon Dried thyme
teaspoon White pepper
teaspoon Dired oregano leaves
cup Very finely chopped green on ions (tops only)
teaspoon Minced garlic
2 Eggs, beaten
1 cup Milk
2 tablespoons Unsalted butter, vegetable o il, or 
Vegetable oil for frying





Preparation

1 Combine all dry ingredients in a large bowl, breaking up any lumps. Stir in the green onions and garlic. 2 Add the egges and blend well. In a small saucepan bring the milk and the 2 Tbsp. unsalted butter or other fat to a boil. Remove from heat and add to flour mixture, half at a time, stiring well after each addition. 3 Refrigerate 1 hour. In a large skillet or deep fryer, heat 4 inches of oil to 350 degrees. Drop the batter by tablespoon fulls 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. 4 Makes approx 30 pieces. 


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Preparation

 1  Combine all dry ingredients in a large bowl, breaking up any lumps. Stir in the green onions and garlic.  2  Add the egges and blend well. In a small saucepan bring the milk and the 2 Tbsp. unsalted butter or other fat to a boil. Remove from heat and add to flour mixture, half at a time, stiring well after each addition.  3  Refrigerate 1 hour. In a large skillet or deep fryer, heat 4 inches of oil to 350 degrees. Drop the batter by tablespoon fulls 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.  4  Makes approx 30 pieces.