Rachael Ray's Hot Dog Hush Puppies

Deep Fried and Delicious

TV chef prepares dishes perfect for a comfortable and tasty Cinco de Mayo.
Difficulty: Easy
Cook Time: min

Use an ice cream scooper to place balls of dough in the fryer. If you can't find chorizo, substitute it with hot dogs, beef or pork.


  • 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
  • 1 cup flour
  • 2 tablespoons superfine sugar
  • 2 teaspoons baking powder
  • Salt and pepper
  • 2 teaspoons, 2/3 palmful, Coleman's dry mustard
  • 2 teaspoons, 2/3 palmful, paprika
  • 1 teaspoon, 1/3 palmful, cayenne pepper or 1 tablespoon hot sauce added with liquids
  • 1 teaspoon, 1/3 palmful, onion powder or granulated onion
  • 1 teaspoon, 1/3 palmful, garlic powder or granulated garlic
  • 3/4 cup cornmeal
  • 1 large egg
  • 1 cup milk
  • 3/4 pound chorizo, finely chopped OR 8 all natural hot dogs, beef or pork, finely chopped
  • For the ranch dressing:
  • 1 avocado
  • ½ cup sour cream
  • Juice of 1 lemon
  • 1 clove garlic, grated or finely chopped
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped flat-leaf parsley
  • Cooking Directions

    Heat oil to between medium and medium-high heat for frying. Preheat oven to 250°F.

    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 hotdogs.

    With a small ice cream scoop or a heaping tablespoon, scoop heaping rounded spoonfuls of batter into the hot oil 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 in batches.

    Serve with Avocado Ranch Dressing as a dipper.

    For the dressing:

    In a food processor, puree the avocado flesh, sour cream, lemon juice, garlic, chives, dill, and parsley in a food processor; season with salt and pepper.

    Recipe courtesy Rachael Ray.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: chives, dill, paprika, mustard, cornmeal, egg

    Course: Snack

    More Info: Kid Friendly

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