Tempura Dogs

Summer is in full swing and people are starting to head outside and hit the food trucks for delicious and easy meals. Bring the taste of the trucks home with this easy Tempura Dog recipe.

As street food and food truck cooking styles go, deep-frying definitely tops the list. Vegetables, fish, fritters, dumplings and even sweets all take turns in the fryer. Fried foods are often coated in lacy, golden batter or crispy breadcrumbs that add a savory crunch. Deep-fried morsels are ideal for dipping in sauces or sprinkling with spicy condiments. Deep-frying has the stigma of greasiness, but by following a few simple tips, home cooks can enjoy fried foods that are lighter and less oily:

Choose oil that won’t break down at high temperatures, such as peanut, safflower or canola.

If you don’t have a deep-fryer, use a deep, heavy skillet or fry kettle—cast iron is ideal. Leave a 2-inch safety margin between the oil and the top of the pan, since the oil will bubble up when food is added.

If the food is not coated with batter, make sure it’s well dried before adding it to the fryer.

Let breaded foods chill in the refrigerator before frying. You’ll get better adhesion, and avoid the off flavors and oil breakdown caused by bits of coating ingredients falling off.

Foods absorb less oil when the oil is the proper temperature. Use a deep-fat thermometer to make sure (350-375°F is the usual range). If you don’t have a thermometer, use a sprig of parsley or a piece of scallion green—it should start to bubble as soon as you place it in the oil.

Don’t overcrowd the pan. Otherwise, the oil temperature will drop, and food will cook unevenly and taste greasy or doughy.

Have a paper towel-lined tray handy for draining, and use a skimmer or slotted spoon to remove food from the oil when it’s done.

Keep batches of fried food warm in a 200°F oven until ready to serve.

For an easy start, with a food that sure to please the whole family, give Kikkoman Tempura Dogs a try this summer!

12

mini all-beef hot dogs, or 6 regular hot dogs cut in half

12

chopsticks, soaked in water for at least 1 hour

1

cup Kikkoman Extra Crispy Tempura Batter Mix

1

cup ice-cold water

 Vegetable oil for deep frying

 In deep-fryer or deep, heavy pot, heat oil to 350°F. Wipe hot dogs dry with a paper towel so that batter adheres better. Insert a chopstick into the end of each hot dog. Mix tempura batter carefully with water according to package directions. Dip each hot dog into batter, swirling to cover the whole hot dog and a little of the chopstick. One at a time, dip into hot oil and fry 3-4 minutes or until crispy but not brown. Serve with curry mustard, “soyonnaise” and spicy ketchup (visit kikkomanusa.com for recipes).

 

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