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Tempura Hot Dogs

Tempura Hot Dogs

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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
  • 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%
  • 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. 
*Substitution:  Use drained, jarred pickled beets, julienned, instead of fresh beets. 

**Variation:  Grill, broil, boil or pan-fry hot dogs instead of dipping in batter and frying; serve as above.
See nutrition information for fat, saturated fat, cholesterol and sodium
content.