Tempura Hot Dogs
-
Prep time
mins -
Marinate time
mins -
Cooking Time
mins -
Serves
-
Makes
-
Brew time
mins -
Chill time
mins -
Wait time
mins -
Freeze time
mins -
Total time
mins -
Difficulty
-
Oven time
mins
Try this mouth-watering tempura hot dog recipe that just hits the spot. Crisp, golden and creamy Hellmann's® or Best Foods® Real Mayonnaise. A flavorful crunch in every bite.
Ingredients
- 1/4 cup white wine vinegar, heated
- 1/4 cup sugar
- 2 small fresh beets *, peeled and julienned (1/8- x 1/8- x 3-inch strips)
- 1 cup vegetable oil
- 2 eggs
- 1/2 cup iced water
- 1 1/4 cups all-purpose flour, divided
- 4 hot dogs **
- 4 hot dog buns, split and lightly toasted (if desired)
- 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
- 2 Tbsp. chopped fresh cilantro leaves
- 2 Tbsp. sliced green onions
Nutritional information
Amount per serving
Calories760
Calories from Fat390
Total Fat44g
Saturated Fat11g
Trans Fat1g
Cholesterol135mg
Sodium920mg
Total Carbs72g
Dietary Fiber3g
Sugars21g
Protein19g
Calcium10%
Iron25%
Vitamin C8%
Vitamin A4%
Method
- 1 Combine vinegar with sugar in medium bowl until sugar is dissolved; stir in beets. Cover and marinate at least 30 minutes.
- 2 Heat oil in medium skillet over medium-high heat.
- 3 Beat eggs with iced water in medium bowl with wire whisk or fork, then beat in 1 cup flour; set aside. Dip hot dogs in remaining 1/4 cup flour, tapping off any excess, then dip in egg mixture. Cook hot dogs in hot oil until crisp and golden. Drain on paper-towel-lined plate.
- 4 Arrange cooked hot dogs in buns, then top with beet mixture, Hellmann's® or Best Foods® Real Mayonnaise, cilantro and green onions.