Hushed Puppy Hot Dogs
Hush puppies are a staple at fish fries all over the South, y’all, and for good reason—the little balls of fried cornmeal batter are crunchy and delicious, write the authors of Wieners Gone Wild (which may be the best cookbook name we’ve ever heard).
Here, we dip hot dogs into hush puppy batter, fry them up, and cover them with a blanket of spicy-sweet collard green relish, which is the perfect foil for the salty, smoky meat.
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon freshly ground black pepper
- 1 large egg Coupons
- 1/2 cup buttermilk
- 1/4 cup minced onion (from about ? of a small onion)
- 4 cups peanut or vegetable oil
- 8 hot dogs
- 8 hot dog buns
- 2 cups Collard Green Relish (recipe follows)
- In a large bowl, whisk together the flour, cornmeal, salt, baking soda, and pepper. Add the egg and buttermilk and stir until just combined. Add the onion. Heat the oil in a large, deep pot to 375°F. (You must have a frying thermometer for this. You can buy one in any grocery store.) Dip the hot dogs in the batter and place them in the oil, two at a time. Cook the dogs until the batter is brown and crisp, about 4 to 5 minutes. Transfer the fried hotdogs to a paper towel–lined plate and repeat with the remaining dogs. Place the hot dogs in the buns and top each with 1/4 cup of relish.