Up next in 10
Full Episode Fridays: Fry Me to the Moon - 4 Southern-Fried Recipes at Home - Today Paula is using one of her favorite appliances - her deep fryer to make 4 different southern fried recipes at home!
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0:52 Collard Green Wontons - https://www.pauladeen.com/recipe/fried-collard-green-wontons/
8:45 Halibut Sandwich - https://www.pauladeen.com/recipe/fried-halibut-sandwich/
13:10 Crab Hush Puppies - https://www.pauladeen.com/recipe/crab-hushpuppies/
18:33 Deep Fried Cheescake - https://www.pauladeen.com/recipe/deep-fried-cheesecake/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGDrI6qTDHH45JaS_1lwQ_q
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Show More Show Less View Video Transcript
0:00
Hey y'all. Welcome to our home. I am so
0:05
excited about today's show. And why is
0:09
that? Because it's all about using my
0:12
favorite appliance in my kitchen, and
0:15
that's my deep fryer. So today, y'all,
0:17
we're going to celebrate my deep fryer
0:20
with collard green wontons. And how does
0:23
a fried halibet sandwich with a creamy
0:26
mustard sauce sound, y'all? Then it's
0:29
the best crab hush puppies in the whole
0:32
entire South. And just wait till y'all
0:35
bite into my deep fried cheesecake. So
0:39
batter up y'all because today's recipes
0:42
are going to fry me to the moon. Well,
0:45
the first dish that I'm going to start
0:46
off making is a recipe that we came up
0:51
with for mine and Michael's wedding.
0:53
wanttons that have been stuffed with
0:56
collard greens and cream cheese. Now to
0:59
cook our collard greens, I'm going to
1:01
start by putting a couple of ham hawks
1:04
into my boiling water. And now I'm
1:07
fixing to add my seasonings. I'm going
1:09
to add a teaspoon of seasoning salt, a
1:13
teaspoon of our house seasoning. My
1:16
house seasoning is so simple. A mixture
1:19
of salt, pepper, and just garlic powder.
1:21
Now I'm going to add probably a table
1:25
tablespoon or two of hot sauce. And this
1:28
is going to give our collard greens a
1:30
nice little bite.
1:33
Now I'm going to just put a little olive
1:35
oil because I'll tell you the secret to
1:38
good greens is that they have to have
1:41
that fat and that seasoning on them. I
1:45
had filled my pot up with water, but
1:47
while I was getting everything else
1:48
ready, it kind of boiled down a little
1:50
bit. So, I think I'm going to add just a
1:52
wee little bit more water. You know, not
1:55
too much. You don't want your collard
1:58
greens swimming.
2:00
But you certainly want to have enough
2:04
water that that ham hawk can cook in
2:06
there. Now, the ham hawk is smoked, so
2:10
it's fully cooked. And let's move on to
2:13
our collarded green. In the center of
2:16
each collard leaf is the stem.
2:19
So, you want to get rid of that stem.
2:22
And you just do that by just stripping
2:25
that leaf away from the vein.
2:29
And all we're going to do
2:32
is just stack up our collarded greens.
2:36
Fold them over.
2:42
And we're just going to roll those up.
2:44
And we're just going to slice those
2:47
rolls of collards into strips. And this
2:50
is kind of what they're going to look
2:52
like.
2:54
Now, we're just going to take our
2:56
collards,
2:58
throw them in the pot, and
3:01
you know, I can't hardly cook anything
3:03
without a little butter. That butter is
3:05
going to give it a wonderful flavor. So,
3:08
I'm going to cover those up and I'm
3:10
going to let that cook for about 45
3:12
minutes to an hour. And we're just going
3:15
to kind of turn those down and kind of
3:17
let them simmer for that long. Well,
3:19
I've got another pot ready here.
3:23
And look in that pot. Don't they look
3:26
delicious?
3:29
Oh, and that ham hop. Now, what I'm
3:32
going to do is just come in here and
3:35
lift out my collards. and let them
3:38
drain.
3:41
So, there are collards
3:44
and I want to take
3:47
a little bit
3:50
I want to try to get a little bit of
3:52
meat
3:54
off of my ham hawk.
4:02
And I'm just going to take that skin
4:04
off.
4:06
Just like that. And just
4:08
kind of shred that meat up. This is
4:12
going to add a lot of texture and flavor
4:14
to our wontons.
4:18
Okay. So, in it goes.
4:22
And I have some cream cheese that I've
4:25
had sitting out on the counter. And
4:27
really, the amount of collard greens
4:30
will determine how much cream cheese you
4:33
want to put. So, I'm going to start off
4:35
with a kind of smaller amount
4:39
and just work it in.
4:47
Okie do. Can look how that looks.
4:50
And now, let's come on down here
4:54
and let's start making our wontons.
4:57
Now, I'm just using just like wonton
5:00
shells. You usually find these in the
5:03
produce section at your grocery store.
5:05
And they'll come in different sizes. Uh
5:08
you can get the bigger squares or you
5:10
can get this size. Now, I'm just going
5:12
to take these
5:14
and rub the edges with a little water
5:17
cuz we don't want these to come loose on
5:19
us.
5:21
So, we're just going to put
5:25
a little dab of the collard greens. And
5:29
we're going to just turn these over.
5:32
We're just going to work that air out of
5:34
there. And if a little of the filling
5:38
comes out, that's all right.
5:40
So, there we go. It's just that simple.
5:44
See how quickly we got that together?
5:47
Now, I've got some more down here in the
5:49
drawer that I had been working on
5:52
earlier.
5:54
All right. So, in the deep fryer they
5:56
go.
6:00
Now, I always fry in peanut oil. And
6:03
I've got my fryer heated to 350°.
6:08
So, we just want to kind of flip those
6:10
over and just kind of keep giving them
6:13
little flips. Now, I'm going to take a
6:16
quick break and when we come back, we're
6:18
going to be chomping on collard green
6:20
wonton.
6:22
Coming up next, it's a golden fried
6:25
halibet sandwich. And later it's Crab
6:29
Hush Puppies. And I'm swallowing hard
6:32
for this deep fried cheesecake.
6:36
I so hope y'all are enjoying the show.
6:39
And if you do, be sure to click like,
6:43
subscribe, and the notification bell so
6:46
you'll never miss a video. And we'll be
6:48
right back after the break.
6:53
[Music]
6:54
Hey y'all. Welcome back. I'm almost
6:57
through frying up our collarded green
7:00
wontons
7:01
and they look so good. All right, now
7:06
let me show you this quick little trick
7:08
that you can do with collard greens and
7:11
it takes only a second and I came up
7:14
with this out of necessity at the
7:16
restaurant for garnish. But I couldn't
7:18
find a garnish, so I had plenty of
7:20
collard greens in the cooler, so I just
7:25
dropped them down into the deep fryer
7:28
and only cook them for just a little
7:30
bit. Not long at all.
7:33
Oh, and those collards smell so good
7:36
frying. And I kind of keep them stirred
7:39
using my tongs.
7:42
All right, now we're going to drain
7:43
those.
7:45
And I'm going to take just a little
7:47
seasoning salt and sprinkle on them.
7:51
Toss them around. And you can hear them
7:52
in my basket like hitting the sides.
7:55
They're crisp.
7:58
That'll let people know
8:02
that the ingredient in these wontons is
8:05
collarded greens.
8:08
All right. So, we'll just
8:12
stack those on our plate. Now, I have
8:14
just mixed up a quick dipping sauce
8:18
using an orange marmalade, red pepper
8:21
flakes, and a little rice wine vinegar.
8:24
And it's great for a lastm minute
8:26
dipping sauce when you've got unexpected
8:29
company dropping in.
8:36
M.
8:38
They are so good.
8:41
You'll blow them away with this one. And
8:44
now I'm going to fry us up a big old Mac
8:48
Daddy fish sandwich. I'm using a
8:52
halibet. It's a beautiful white mild
8:55
fish. We're going to put just a little
8:57
coating on our fish.
9:00
I'm going to start with two tablespoons
9:02
of flour.
9:07
A half a teaspoon of salt.
9:11
and some cracked black pepper.
9:17
All we have to do now is just dredge our
9:20
fish. Now, I've gotten my pan hot.
9:25
And I'm just going to
9:28
put a little bit of olive oil in there.
9:31
Not much, not very deep, but just enough
9:33
for our fish to kind of fry and brown up
9:36
nicely. And this little bit of flour is
9:39
going to give it just a very nice light
9:42
crust.
9:43
Okay, I'm going to cook these between
9:46
medium and medium high. While our fish
9:49
is cooking, let's quickly come on over
9:53
here and make us up a sauce to go on our
9:56
fish sandwich.
9:58
I'm going to use a little mayonnaise.
10:02
The ratio is a couple of tablespoons of
10:04
mayonnaise to one tablespoon of Dijon
10:07
mustard.
10:09
I'm going to chop up about a tablespoon
10:13
of fresh dill.
10:17
Okay, so we've got our sauce together
10:20
just that quickly.
10:26
Oh gosh, that's good. the deal in that
10:30
mustard.
10:32
I'm gonna turn those over now.
10:36
And look how good they look. Isn't that
10:39
beautiful?
10:42
I'm going to
10:45
take the bottoms of my bun and just kind
10:48
of lay them up there and let my bun
10:50
start to heating because, you know,
10:52
there's nothing that I hate worse than
10:54
having a wonderful hot sandwich with a
10:57
cold bun. So, this is a quick way to to
11:02
get that bun to heating, and it's going
11:05
to be real real good.
11:10
Ooh,
11:12
look at those buns. They're starting to
11:14
get hot and soft. All right, so I'm
11:17
going to go ahead and cut off my heat.
11:23
Pull that out.
11:26
Look at that.
11:31
I'm going to put some sauce on it.
11:35
I'm going to add tomato slices,
11:39
a purple onion.
11:44
Okay,
11:46
[Music]
11:51
that looks pretty good, doesn't it?
11:55
Oh, doggies.
12:00
Michael is going to love this.
12:04
He could eat seafood every day.
12:08
Look at that fish sandwich.
12:15
Let's put a little pasta.
12:19
And what a beautiful lunch we have.
12:26
Oh, this is going to be elbow licker. I
12:28
can tell.
12:33
Mhm.
12:37
Wonderful. If y'all don't mind, I'd kind
12:39
of like a private moment with my
12:41
sandwich. Coming up next, it's delicious
12:45
crab hush puppies. And later, y'all,
12:48
deep fried cheesecake.
12:52
I hope y'all are enjoying the show, and
12:54
I want to hear from you. Tell me what
12:56
recipes or videos you'd like to see me
12:58
make by just leaving a short comment
13:01
below. Now, let's get back to the show,
13:04
y'all.
13:07
[Music]
13:09
Hey y'all. Welcome back.
13:12
I'm in here getting our crab hush
13:14
puppies ready. I'm just finishing up
13:16
dicing a few green onions. And I'm using
13:20
the white part and the green part. And
13:24
I'm going to need about a half a cup. So
13:26
that should do it. You know, down in the
13:29
south, you can't have fish without
13:32
having a hush puppy. It's the most
13:33
succulent bread. But we're taking these
13:36
up to a whole new level on this recipe.
13:41
Now, I'm going to start adding all my
13:44
dry ingredients.
13:46
And I'm starting with one cup of
13:48
allpurpose meal.
13:52
Then one cup of allpurpose flour, a
13:55
teaspoon of salt,
14:00
a teaspoon of garlic powder.
14:05
Whoops, a little bit more.
14:08
And a teaspoon of baking powder. And
14:12
then I'm going to come over here and I'm
14:14
going to add a half a teaspoon of
14:17
cayenne pepper. The last dry ingredient
14:20
I'm going to add is a half a teaspoon of
14:23
baking soda.
14:26
Now I'm just going to mix all those dry
14:28
ingredients together.
14:33
So I have one tablespoon of minced fresh
14:37
thyme. That's going to give it a nice
14:39
little
14:41
unexpected flavor.
14:44
Okay, I've got two eggs.
14:49
that I'm going to put together in this
14:51
bowl.
14:55
And I didn't get any shells in there.
14:57
That's good. All right. Now, I'm going
15:00
to add a half a cup of buttermilk.
15:07
Give that a little beat.
15:10
And then I'm going to add a half a cup
15:12
of sour cream.
15:16
There we go.
15:19
And into our milk and eggs.
15:24
All right. So, I'm just going to beat
15:26
those up.
15:28
Now, I'm just going to toss these in our
15:31
bowl that's been sitting over here with
15:33
our dry ingredients in it.
15:37
I'm just going to give those a quick
15:39
mix.
15:40
You don't want to over mix this.
15:46
We're going to toss in our green onions.
15:51
Just love onions in my hush puppies.
15:58
And I've got some nice crisp bacon,
16:03
about a half a cup.
16:08
So, in that goes.
16:12
These are really going to be an
16:14
extraordinary hush puppy.
16:17
Now, to that, I'm going to add a pound
16:20
of crab meat that's been picked through,
16:24
making sure it's got no shells in it.
16:28
And I'm using lump, but you can
16:29
certainly use a claw.
16:34
Just that quickly,
16:36
we have our hush puppies together.
16:42
All right. Now, I'm going to put my
16:44
baskets
16:45
down in my deep fryer. I have just a cup
16:49
of plain water, and I've got my spoon.
16:53
You'll want to make sure you dip your
16:55
spoon down. And that just rolls right
16:58
off your spoon. So, we'll do that for
17:01
every
17:03
Hush Puppy that we drop.
17:07
right down in the grease.
17:11
You know, I told you anytime you're
17:13
cooking like hush puppies or frying up
17:15
biscuits, you want to turn them quickly
17:18
because they can get heavy on one side
17:22
and then you can never get those hush
17:24
puppies to turn over. And I'm frying
17:28
these on about 300°, y'all. And you can
17:31
throw this one to the dogs, honey. and I
17:33
promise you it will hush those puppies
17:36
up.
17:39
All right, so those are almost ready.
17:41
While those are finishing cooking, I'm
17:44
going to come down here and get out.
17:50
You want to see what I'm getting out?
17:53
I'm getting out the cheesecake because
17:55
when we come back, I'm going to be deep
17:58
frying cheesecake.
18:02
I so hope y'all are enjoying the show
18:04
and if you do, be sure to click like,
18:08
subscribe, and the notification bell so
18:11
you'll never miss a video. And we'll be
18:13
right back after the break.
18:19
I'm sorry I couldn't wait on y'all.
18:21
These are so good. Look in there. All
18:25
that crab and those onions.
18:28
Like I said, it brings a whole new
18:30
meaning to Hush Puppy. All right. Well,
18:33
let's move on down here
18:36
to a sinful fried cheesecake. You can
18:40
buy you a cheesecake that's frozen or
18:46
you can make your own.
18:49
And I'm going to cut these into like 1x3
18:53
pieces.
18:55
Now, I've got an egg wash. And again,
18:58
I'm using my wonton wrappers. These are
19:01
one size up from the collard green
19:04
wontons that I used. So, we're just
19:07
going to brush this and we're going to
19:09
lay our cheesecake right there in the
19:12
center. I've got a little chopped milk
19:16
chocolate over here.
19:19
Now, I'm going to wrap this just as I
19:21
would an egg roll.
19:26
[Music]
19:34
So, just like that. All right, I've got
19:37
my fryer heated to 350°.
19:41
I'm going to lift my basket out and lay
19:44
them right on the basket.
19:47
Going to drop them down in there.
19:52
You'll kind of want to give them a turn.
19:56
Just when you thought you couldn't make
19:58
cheesecake any better.
20:00
And it won't take these long to brown.
20:04
This looks perfectly delicious. All
20:06
right, I think those are nice and
20:10
and done.
20:12
Watch it. Watch it. I'll just transfer
20:16
them to my paper towel.
20:20
Then I'm going to bring them over here.
20:22
Now, you can serve these whole
20:25
or you can kind of cut them. Oops.
20:28
Before I cut this bad boy up, though, I
20:31
think I need to run him through a little
20:33
powdered sugar.
20:37
Just in case he's not sweet enough.
20:40
All right. So, we'll just kind of cut
20:42
him diagonally.
20:44
Now, look at that. Do you see how that
20:46
chocolate has melted?
20:51
M. All right, y'all. I've got a
20:53
chocolate glaze and a strawberry glaze.
21:01
Whoa.
21:03
A little bit more powdered sugar, a
21:05
little fresh cream,
21:10
a little vegetable,
21:14
and
21:16
look at that yummy fried cheesecake.
21:26
[Music]
21:28
This is so good, y'all.
21:34
Hey y'all, it's Paula Dean. Now, if
21:36
y'all enjoyed this week's full episode
21:39
Friday, be sure to like it and click the
21:42
subscribe button as well as the
21:44
notification bell to be alerted when I
21:47
post a video.
21:49
Love and best dishes, friends.
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