Hot Dog Hush Puppies

by Rachael Ray Show Staff 3:00 AM, May 10, 2012

Aired May 10, 2012

Serves about 24 hush puppies
Frying oil, enough to fill a tabletop fryer or go 2 1/2 inches up the sides of a long or wide pot or pan, plus 2 tablespoons
1 cup flour
2 tablespoons superfine sugar
2 teaspoons baking powder
Salt and pepper
2 teaspoons Colemans dry mustard, 2/3 palmful
2 teaspoons paprika, 2/3 palmful
1 teaspoon cayenne pepper, 1/3 palmful, or 1 tablespoon hot sauce (add with liquids)
1 teaspoon onion powder or granulated onion, 1/3 palmful
1 teaspoon garlic powder or granulated garlic, 1/3 palmful
3/4 cup cornmeal
1 large egg
1 cup milk
8 all-natural hot dogs, beef or pork, finely chopped
BBQ sauce and yellow mustard or jalapeo mustard for dipping or drizzling


Heat oil to between medium and medium-high heat (about 335-340F) for frying. Preheat oven to 250F.


Whisk flour, sugar and baking powder in a large bowl and combine with salt, pepper, mustard, paprika, cayenne (if using), and onion and garlic powders. Stir in cornmeal.


In a separate bowl, whisk together egg, milk, hot sauce (if using) and remaining 2 tablespoons oil. Stir the wet into the dry ingredients with a wooden spoon until smooth, then stir in the chopped hot dogs.


With a small ice cream scoop or a heaping tablespoon, scoop heaping, rounded spoonfuls of batter into the hot oil in batches. Fry to deep golden all over, 3-4 minutes. Drain hush puppies on cooling rack set over a baking sheet and keep them warm in the oven while you finish the rest of the batter.


Serve with sauces for dipping or drizzling.