“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.”
And the perfect excuse for us to whip out the deep fryer.
Wieners Gone Wild!
Out-Of-The-Ballpark Recipes for Extraordinary Hot Dogs
by Holly Schmidt & Allan Penn
Photographs by Hollan Publishing, Inc.
- ½ cup all-purpose flour
- ½ cup cornmeal
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon freshly ground black pepper
- 1 large egg
- ½ cup buttermilk
- ¼ cup minced onion (from about ¼ 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 ¼ cup of relish.
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 bunch (about 12 stalks) collard greens, stems removed, chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup low-sodium chicken broth
- Juice from 1 lemon
- ½ red bell pepper, seeded and chopped
- 1 Granny Smith apple, peeled, cored, and chopped
- 2 tablespoons white wine vinegar
- ¼ teaspoon red pepper flakes
- Heat the oil in a skillet over medium-high heat. Add the garlic and sauté for 30 seconds just to soften it. Add the collard greens, salt, and pepper, and sauté until the greens start to wilt, about 4 minutes. Add the chicken broth and simmer over low heat for 5 minutes or until tender. Drain the cooked greens and place them in a large bowl. Stir in the lemon juice, red bell pepper, apple, vinegar, and pepper flakes. The relish can be stored in an airtight container for up to 1 week.
Reprinted with permission from Wieners Gone Wild! © 2014 by Holly Schmidt & Allan Penn, Running Press, a member of the Perseus Books Group.