- 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 Coleman’s 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
- Barbecue sauce and yellow mustard or jalapeño mustard for dipping or drizzling
Heat the oil to between medium and medium-high heat (about 335°-340°F) for frying. Pre-heat the oven to 250°F.
Whisk the flour, sugar and baking powder in a large bowl and combine with the salt, pepper, mustard, paprika, cayenne (if using) and onion and garlic powders. Stir in the cornmeal.
In a separate bowl, whisk together the 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 the hush puppies on a 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.