Tempura Pigs-in-a-Blanket

Ingredients

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

Batter

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.

Directions

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.

Quick Links

Main Menu

About Fourth Creek

Fourth Creek Foods is a purveyor of fine specialty foods. We make Red Bell Pepper Relishes (Original Recipe, Hint of Habanero, Habanero Heat), Cucumber Relish & Corn Relish.
Phone: (877) 477.8725