Begun in Brooklyn in 1960, Fred and Murry’s Gourmet Kosher Delicatessen & Caterers has occupied a place in Freehold’s hearts (and bellies) for over 40 years. Their pickled corned beef is house made, they hand cut their French fries daily, and their hefty Sloppy Joe sandwiches elicit sighs of happiness. The deli is also known for their serious Super Bowl munchies, including their version of Hush Puppies, a hot dog wrapped in potato knish filling and folded into an egg roll shell.
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!
