1 cup cornmeal
1/2 cup all purpose flour
1/2 cup corn flour
1 tbsp baking powder
3/4 tsp ground red pepper (cayenne)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/4 tsp white pepper
1/8 tsp dired oregano leaves
1/4 cup very finely chopped green on ions (, tops only)
1 1/2 tsp minced garlic
2 eggs, beaten
1 cup milk
2 tbsp unsalted butter, vegetable o il, or, bacon drippings
1 vegetable oil for frying
Directions
Combine all dry ingredients in a large bowl, breaking up any lumps.
Stir in the green onions and garlic.
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. 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. Makes approx 30 pieces.
Source: Paul Prudhomme
Servings: 30 servings
Cajun Hushpuppies Recipe brought to you by Recipe Ideas
Categories: Cajun; Pie
The History of Recipes
It is quite possible to trace the history of recipes way back into the distant past, in fact as far back into recorded history as ancient Egypt, and maybe further still. However, these, old recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to academics are some tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. As our culinary historical trip moves on a few more years we find two interesting books which appeared in the 14th Century : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian food that is familiar to us all today, but rather accounts of the types of food prepared for the rich people of those days. In the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy lands, such as basil and rosemary. These new culinary innovations created an eruption in recipe manuscripts, most of which still exist in private cookery archives. Over the following few hundred years, the powerful and wealthy competed with each other to serve the most extravagent meals, and consequentially cooks and their collection of recipes were much in demand. Notwithstanding that, it was during the 19th century that fine cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes to help cooks of their time. By the arrival of the 20th century, cook books were in high demand, mostly as a result of better eduction, people having more free time and having more disposable income. Like it or not, the introduction of television gave us cooking programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Cajun Hushpuppies recipe.
