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“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.”
READY IN:
1hr 20mins
YIELD:
30 hushpuppies, about
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all dry ingredients in a large bowl, breaking up any lumps.
  2. Stir in green onions and garlic, add eggs, and blend well.
  3. In a small saucepan, bring milk and lard (or other fat) to a boil.
  4. Remove from heat, and add to flour mixture, half at a time, stirring after each addition.
  5. Refrigerate 1 hour.
  6. In a large skillet or deep fryer, heat 4" oil to 350 degrees F.
  7. Drop batter by tablespoonfuls into the hot oil.
  8. Do not crowd.
  9. Cook until dark golden brown and cooked through, about 1 minute on each side.
  10. Drain on paper towels.

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