1 c. cornmeal
1 c. flour
1 tbsp. baking powder
3/4 tsp. ground red pepper
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/8 tsp. dried oregano leaves
1/4 tsp. white pepper
1/4 c. finely chopped green onions and tops
2 lg. eggs, beaten
1 c. milk
2 tbsp. vegetable oil (plus more for frying)

Combine cornmeal, flour, baking powder, and spices in a large bowl. Stir in green onions. Add eggs and blend well. Bring milk and oil to a boil in a small saucepan. Remove from heat and add to flour mixture in 2 batches, stirring well after each addition. Let stand 15 minutes. Heat 4 inches oil to 350 degrees in a large saucepan or deep fryer. Drop batter by tablespoonfuls into hot oil (do not crowd). Cook until dark, golden brown and cooked through, about 2 1/2 minutes per side. Drain on paper towels. Keep warm. Makes about 30.