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.
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
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
Combine vinegar with sugar in medium bowl until sugar is dissolved; stir in beets. Cover and marinate at least 30 minutes.
Heat oil in medium skillet over medium-high heat.
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.
Arrange cooked hot dogs in buns, then top with beet mixture, Hellmann's® or Best Foods® Real Mayonnaise, cilantro and green onions.