Hush Puppies

Combine the flour, baking powder and salt and sift them together into a deep bowl. Stir in the cornmeal, on sifted, then add the eggs, one at a time, and beat vigorously with a wooden spoon until the mixture is smooth. Pour and 3/4 cup of the buttermilk and stir until it is completely absorbed. If the batter seemed to dance, add up to 1/4 cup more buttermilk by the spoonful until the batter holds its shape in a spoon. Beat in the finely chopped onions and garlic.

Heat the oven to its lowest setting. Line a large shallow baking dish with a double thickness of paper towels and place the baking dish in the middle of the oven.

In a deep fryer or large heavy saucepan, melt enough lard to fill the pan to a depth of 2 to 3 inches, or pour in vegetable oil to a depth of 2 to 3 inches. Heat the fat until it reaches a temperature of 375°F on a deep frying thermometer.

To shape each hush puppy, scoop up a rounded tablespoon of the batter and push it into the hot fat with another spoon. Deep-fry the Hush Puppies 4 or 5 at a time, turning them about frequently with a slotted spoon for about 3 minutes, or until they're golden brown. Transfer them to the lined baking dish to drain and keep them warm in the low oven while you deep-fry the rest.