POTATO PUPPIES RECIPE - (4.4/5)
Provided by nekmor
Number Of Ingredients 9
Steps:
- 1-Sautee onions and garlic until tender 2-Mix all ingredients 3-Make hushpuppy sized balls and deep fry until crisp and golden brown 4-Salt and serve
POTATO POOFIES
Bite-sized mashed potatoes with cheese and cilantro.
Provided by Sumehra
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry until cool enough to handle.
- Peel the potatoes, and mash until smooth while they are still hot. Add the butter, Cheddar cheese, garlic, and cilantro, mash until the ingredients are incorporated, then season to taste with salt and pepper. Form the mashed potatoes into 10 balls, and slightly flatten between the palms of your hands.
- Preheat a large skillet over medium-high heat, and grease with cooking spray. Cook the poofies 5 at a time until golden brown on both sides, about 3 minutes per side. Repeat with remaining poofies. Poofies are best served warm.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 15.1 g, Cholesterol 9 mg, Fat 3.1 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 49.5 mg, Sugar 0.7 g
POTATO DOGS
This twist on a corn dog uses Idaho® Russet Potatoes instead of a cornbread batter as the breading for a hot dog. The use of potatoes makes this recipe delightfully crisp on the outside and creamy and light on the inside.
Provided by Idaho® Potatoes
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 1h40m
Yield 8
Number Of Ingredients 16
Steps:
- To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside in the fridge until ready to use.
- Preheat oven to 350 degrees F.
- Using a fork, poke a few holes into each Idaho® Russet Potato. Rub each potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about 1 hour, until tender.
- Peel the potatoes and run them through a potato ricer into a large bowl. Add the scallions, Parmesan, egg, and breadcrumbs. Stir well to combine. Add the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth, but not too wet. It should be stiffer than mashed potatoes.
- One by one, stick a popsicle stick into a hot dog starting at the cut end and putting it about 3/4 of the way through the dog. Take about 1/4 cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. Press to tightly seal. Repeat until you run out of the potato mixture or the hot dogs.
- Heat about 3 tablespoons vegetable oil in a heavy bottom pot to 375 degrees F. Working in batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt.
- Serve the potato dogs with the sauce on the side, or drizzled on top if desired.
Nutrition Facts : Calories 277.7 calories, Carbohydrate 10.5 g, Cholesterol 48.5 mg, Fat 23.1 g, Fiber 0.5 g, Protein 7.4 g, SaturatedFat 7 g, Sodium 615.2 mg, Sugar 3.4 g
BUFFALO PUPPIES
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 24 sliders
Number Of Ingredients 10
Steps:
- Combine the cream cheese, mayonnaise and blue cheese in a small saucepan. Cook over medium heat until smooth, stirring frequently, about 3 minutes. Set aside to cool slightly, about 5 minutes, and then stir in the celery.
- Heat the butter in a large skillet over medium heat until melted. Add the hot dogs and cook until heated through, stirring occasionally, 5 minutes. Stir in the hot sauce and cook until the hot dogs are coated, 1 to 2 minutes. Slice vertically through each potato bun, about halfway through so it resembles a top-split hot dog bun, and place 2 buffalo dogs in each. Top with 1 to 2 teaspoons of the blue cheese sauce, a drizzle of hot sauce (as spicy as you like it), some red onions and crushed blue chips.
- Serve the sliders with any extra blue cheese sauce and celery sticks on the side for dipping.
PAUL PRUDHOMME'S SWEET HUSH PUPPIES
Make and share this Paul Prudhomme's Sweet Hush Puppies recipe from Food.com.
Provided by Lennie
Categories Breakfast
Time 3h4m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine flour, sugar, cornmeal, baking powder, salt, pepper; mix well, breaking up any lumps.
- Add chopped onions, green peppers, green onion tops and egg, stirring thoroughly.
- Note: Mix will be very dry.
- Cover and refrigerate for about 2 hours, but no longer than 3 hours or batter will get too moist.
- Shape the dough into small balls for deep frying.
- In a deep skillet, wok, electric frying pan or a proper deepfryer, heat your preferred deep-frying oil to 330F, slip hush puppies into hot oil, turn heat to low and fry in small batches until dark golden brown, about 4 minutes.
- Drain on towels and serve hot.
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