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Puppies
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Puppies
Commander’s Palace,
New Orleans
Bon Appetit
Archives
1 cup yellow cornmeal
1 cup flour
1 tablespoon baking powder
1 teaspoon salt
Pinch of cayenne
Dash of Worcestershire
Freshly ground black pepper
1 cup chilled milk
2 eggs
1/2 teaspoon Tabasco
1/4 cup chopped scallions
2 tablespoons minced shallots or onion
1 garlic clove, minced
Combine cornmeal, flour, baking powder, salt, cayenne,
Worcestershire
and black pepper in large bowl. Add milk, eggs and Tabasco and stir with
fork until blended. Mix in scallions, shallots and garlic. Let stand 30 minutes.
Heat oil
in deep fryer to 350 degrees F. Drop batter by tablespoonfuls into
oil (in batches, do not crowd)
and fry until golden brown, about 3 minutes. Remove using slotted spoon and drain on paper
towels.
Serve with Commander's:
Sautéed Catfish with Greens
and Creole Sauce
New
Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita
Index - Side Dish Recipe Archives
Index - Commander's Palace Recipes
Do you know what it means to miss New Orleans?
Recipe Archives Index
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