Categories: Pasta

Ingredients

• 3 quarts vegetable oil
• 1/2 cup hot sauce, preferably Frank's RedHot
• 1/2 stick (4 tablespoons) unsalted butter
• 1/2 teaspoon cayenne pepper
• 24 frozen potato cheese pierogies
• Blue Cheese Dressing:
• 1/2 cup sour cream
• 1/4 cup crumbled blue cheese
• 1/4 cup mayonnaise
• 1/8 cup whole milk
• 1/2 teaspoon cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Heat the oil in a large Dutch oven (making sure it is no more than two-thirds full) to 375 degrees F.

2. As the oil comes to temperature, make the buffalo sauce. Combine the hot sauce, butter and cayenne in a small saucepan over medium heat; keep warm.

3. y the pierogies in two batches of 12. (The oil will pop and foam at first, but will settle in about 1 minute. Watch the temperature to try to maintain the heat, as frozen pierogies will initially drop the temperature by about 30 degrees.) Fry until golden brown, about 6 minutes, then drain on a sheet tray lined with a wire rack. While the pierogies are still warm, toss them in the buffalo sauce and serve on platter drizzled with the Blue Cheese Dressing.

4. Blue Cheese Dressing:

5. Combine the sour cream, blue cheese, mayonnaise, milk, vinegar, salt and pepper in a bowl.

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