Tempura Pigs-in-a-Blanket

Tempura Pigs-in-a-Blanket


  • 1 bag mini hot dogs (or, slice your favorite franks to 1-1.5 in)


  • 1 1/2cups unbleached all-purpose flour
  • 1/2cup cornstarch
  • 1large egg
  • 1cup vodka (*note below)
  • 1 cup seltzer water
  • 3 quarts vegetable oil
  • Salt

Dipping Sauce Options:

  • 1 Jar Fourth Creek Sweet Red Pepper Relish or Hint of Habanero Pepper Relish

Fourth Creek Tartar Sauce

  • 1 Cup Mayonnaise
  • 3/4 Cup Fourth Creek Sweet Red Pepper Relish or Hint of Habanero Pepper Relish
  • Mix until desired consistency is achieved

Notes: This recipe is adapted from Cooks Illustrated.


In a 7 quart Dutch oven, or heavy duty pot, gradually heat oil until it approaches 385, final fry heat should be 400.

Whisk the flour and cornstarch together in a large bowl. Separately, Whisk egg and vodka together in second large bowl.

Finally, Whisk seltzer water into egg mixture. When the oil comes to 385, combine the dry & wet ingredients until relatively smooth. Some lumps are ok.

Place half of the mini hot dogs in the batter. Remove hot dogs with tongs one at a time, allowing excess batter to drip off, and place in 400 degree oil.

Fry for 2-3 minutes until golden brown. Remove and place on a paper towel lined plate an sprinkle with salt. When the paper towel is saturated with oil, transfer the tempura-dogs to a raised rack on a baking sheet in a 200 degree oven until ready to serve.

Allow oil to heat back up to 400 degrees, while waiting, repeat process with 2nd half of mini hot dogs.