Adapted from Fred & Murry’s
Ingredients
- 6 #2 large Idaho potatoes
- 2 cups chopped Spanish onions
- Vegetable oil
- 6 #10 skinless Hebrew National hot dogs
- 6 (7-inch) egg roll wrappers
- 3 egg yolks
Preparation
Boil potatoes, let cool, and peel. Fry onions in 1/3 cup oil over medium-low heat, stirring occasionally, until caramelized. Let cool.
In a large bowl, mash potatoes to a smooth consistency. Add fried onions, salt, and pepper.
Using your fingers, scoop up 1/6 of the potato filling and form around a hot dog. Place onto egg roll wrapper and fold wrapper around hot dog like a burrito: Fold each side ¼ of the way into the center, then pick up bottom of wrapper and fold upward until everything is encased. Continue with rest of hot dogs.
Beat egg yolks in a small bowl. Using a pastry brush, paint yolk into crevices and edges of egg roll wrappers to seal around hot dog. Repeat with the rest.
Heat oil in a heavy-bottomed pan to depth of 1 inch. Fry hush puppies until crisp and golden brown on both sides. Drain on paper-towel-lined cookie sheet.
Serve hot and enjoy with your favorite spicy brown deli mustard!
