Pound puppies are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you are looking for a quick and easy weeknight meal or a fun and festive party appetizer, there is a pound puppy recipe out there for you. With so many different variations to choose from, you are sure to find the perfect pound puppy recipe to satisfy your taste buds.
Here are our top 6 tried and tested recipes!
POTATO PUPPIES
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 servings (about 20 fritters)
Number Of Ingredients 10
Steps:
- Pour oil into a large pot to a depth of 2 inches. Heat over medium heat until the oil registers 340 to 350 degrees F on a deep-frying thermometer.
- In a saucepan, combine the milk, water, butter and a generous pinch of salt. Bring to a simmer over medium heat, allowing the butter to melt completely. Add the cayenne to the flour and, all at once, pour the mixture into the saucepan. Cook, stirring with a wooden spoon, until the "paste" pulls away from the pan, about 2 minutes. Continue stirring for another 2 minutes to allow the moisture to evaporate.
- Off the heat, add the mashed potatoes to the saucepan. Return to the heat and stir for another minute. Taste and adjust the seasoning with salt and pepper if needed.
- Remove from the heat and continue stirring. Whisk the eggs together and, while stirring, add the eggs to the mashed potato mixture. Continue stirring until a smooth paste is formed. Stir in the Parmesan and season with pepper.
- Transfer the mixture to a large pastry bag fitted with a large open star tip. In batches, pipe inch-long dollops of the choux paste into the hot oil, using a knife or the side of the pan to cut the paste. Fry until the fritters are deep golden brown all over, 3 to 4 minutes. Remove with a slotted spoon and turn out onto a paper towel-lined plate.
HUSH PUPPIES
A fish dinner isn't complete without a side of hush puppies, and my mom is well-known for this recipe. It's the best! -Mary McGuire, Graham, NC
Provided by Taste of Home
Time 25m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cornmeal, flour, baking powder and salt. Whisk the egg, milk and onion; add to dry ingredients just until combined. , In a cast-iron Dutch oven or an electric skillet, heat oil to 365°. Drop batter by tablespoonfuls into oil. Fry until golden brown, 2 to 2-1/2 minutes. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 86mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
HUSH PUPPIES
I get a kick out of seeing these hush puppies turn themselves over, and they taste great! They usually disappear before the meal. If you don't like my sweet Southern version, just omit the sugar.
Provided by BeachGirl
Categories Quick Breads
Time 30m
Yield 3-4 dozen, 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together just until they are wet.
- Refrigerate 30 minutes to 5 hours.
- To cook, heat oil to about 350-375 degrees.
- Dip a small spoon in cold water, then get a spoonful of batter, using the side of the bowl to"break-off" the spoonful of batter from the bowl.
- Immediately submerge spoon in the hot oil for a few seconds until the Hush Puppy releases from the spoon.
- Repeat this process with each Hush Puppy, until you have 6 or 7 in the hot oil.
- Do not crowd the"puppies", as you do not want to lower the temperature of the hot oil.
- Getting the spoon wet between puppies is important, as it helps keep the batter from sticking to the spoon.
- If your oil is the correct temperature, the hush puppies should be golden on the outside and cooked on the inside.
- When golden on one side, if they automatically turn themselves over, you're cooking like a Pro.
- If they don't give them a little nudge to make them turn over.
- Possible Problems: If oil is too hot, or"raw puppies are too large", they will get too browned on the outside and be gummy or runny on the inside.
- If oil is not hot enough, the puppies will be greasy.
- I usually put 1 or 2 spoonsful of batter in the hot oil to test it before making a whole batch of these tasty little Southern treats.
- Adjust oil temperature as needed.
- Although not quite as good as when freshly cooked, I often freeze leftover hush puppies and reheat them in a toaster oven until warm.
- They are still mighty good.
Nutrition Facts : Calories 56.2, Fat 0.9, SaturatedFat 0.3, Cholesterol 23.6, Sodium 416.9, Carbohydrate 10, Fiber 0.5, Sugar 4.3, Protein 2
HUSH PUPPIES I
A delicious treat from the American South. These tender morsels smell great and taste even better!
Provided by SUNSET1
Categories Side Dish Hushpuppie Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Heat vegetable oil to 365 degrees F (185 degrees C).
- In a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. Mix in egg and chopped onion.
- Shape the batter into small balls, approximately 1 tablespoon each.
- Use a long handled spoon to gently slide the hush puppies into the hot oil. Cook 8 or 10 at a time, until golden brown. Remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. Serve hot.
Nutrition Facts : Calories 530.7 calories, Carbohydrate 52 g, Cholesterol 35.9 mg, Fat 33.6 g, Fiber 4.8 g, Protein 8.2 g, SaturatedFat 5.1 g, Sodium 803.3 mg, Sugar 4.1 g
POUND PUPPIES
These sweet rolls are great fun for the kids sleep-over parties. Serve warm or at room temperature.
Provided by 2Bleu
Categories Breads
Time 3h15m
Yield 12 Rolls, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small saucepan heat milk with honey, stirring, over low heat just until lukewarm and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes.
- Add butter and yolks, whisking until combined well. Transfer milk mixture to bowl of a standing electric mixer (or to a large bowl if kneading by hand).
- Add flour gradually to milk mixture, stirring until incorporated. With dough hook knead dough until smooth, about 2 minutes. (By hand, knead on a lightly floured surface until smooth, about 10 to 15 minutes.
- Transfer dough to a lightly oiled large bowl and turn to coat with oil. Cover with plastic and allow to rise in a warm place, until doubled in size, about 2 hours.
- Meanwhile, In a small saucepan heat glaze ingredients over low flame, stirring occasionally, until butter is melted. Keep glaze warm.
- Grease two baking sheets or line with parchement paper. Punch down dough and divide into 12 equal pieces. Form each piece into and egg shape and transfer pieces to prepared baking sheet.
- Form 2 puppy ears by making a 2-inch long snip on each side, starting near wide end and cutting toward narrow end.
- Brush top and sides of rolls with half of the glaze.
- Form eyes on each piece by making 2 holes in narrow end with the end of a sharp knife and pressing a raisin firmly into each hole. Cut a slit in the bottom of the roll for the tongue. Insert a dried cherry to form the tongue. Place a half of marachino cherry in center for the noses.
- Cover loosely with plastic wrap in a warm place to let rise, about 30 minutes (or until doubled in bulk).
- Preheat oven to 375°F Remove plastic wrap and bake 15 minutes.
- Brush rolls with remaining glaze, then bake an additional 3 minutes. Using a spatula, carefully transfer to wire racks to cool (the glaze will be like hot candy and can burn you).
- Serve warm or at room temperature. Best eaten right away.
Nutrition Facts : Calories 321.3, Fat 9.7, SaturatedFat 5.5, Cholesterol 52.7, Sodium 82.8, Carbohydrate 52.3, Fiber 2.7, Sugar 17.9, Protein 7.7
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.
Tips:
- Choose high-quality ingredients: The better the ingredients, the better the pound puppies will taste. Use fresh, lean ground beef, good-quality bread crumbs, and flavorful seasonings.
- Don't overwork the meat: Overworking the meat will make the pound puppies tough. Mix the ingredients together just until they are combined.
- Shape the pound puppies evenly: This will help them cook evenly. Use a small ice cream scoop or a tablespoon to measure out the meat mixture and then roll it into balls.
- Cook the pound puppies over medium heat: This will help them cook through without burning. Cook them for about 5 minutes per side, or until they are golden brown and cooked through.
- Serve the pound puppies immediately: They are best when served hot and fresh. Serve them with your favorite toppings, such as ketchup, mustard, relish, or coleslaw.
Conclusion:
Pound puppies are a delicious and easy-to-make comfort food. They are perfect for a quick and easy weeknight meal or a fun party snack. With a few simple ingredients and a little bit of time, you can make delicious pound puppies that your family and friends will love.
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