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Tempura veg hot dogs

A tempura veg hot dog on a napkin

Tempura veg hot dogs

Name: Tempura veg hot dogs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 3 tbsp mayo; 1 tbsp chilli jam; 4 hot dog buns; 500ml oil for frying; 50g cornflour; 30g plain flour; 80ml cold lager; 300g mixed vegetables (we used courgette, aubergine and red pepper), cut into chunks; 2 spring onions thinly sliced; 2 tbsp salted peanuts roughly chopped

Sophie Godwin – Cookery writer

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Serves 4

More effort

Prep: 15 mins

Cook: 10 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Try this vegetarian take on hot dogs with an Asian-style twist. Tempura veg adds texture and taste, contrasting with unctuous chilli jam and mayo

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp mayo
1 tbsp chilli jam
4 hot dog buns
500ml oil

for frying
50g cornflour
30g plain flour
80ml cold lager
300g mixed vegetables

(we used courgette, aubergine and red pepper), cut into chunks
2 spring onions

thinly sliced
2 tbsp salted peanuts

roughly chopped

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Nutrition: Per serving

kcal601
fat36g
saturates4g
carbs55g
sugars8g
fibre4g
protein11g
salt1.1g

Method

step 1

Mix the mayo with the chilli jam and set aside. Split the buns in half and get everything else ready.
step 2

Heat the oil in a heavy-bottomed pan until 180C or until a little piece of veg browns in 20 secs. Line a baking tray with kitchen paper, then whisk together the flours and beer with a good pinch of seasoning.
step 3

Working in batches, spoon the veg pieces into the batter, toss to coat, then fry until golden brown and crisp – about 2-3 mins. Remove with a slotted spoon, drain on the kitchen paper and sprinkle with salt. Repeat the process until all the veg is fried.
step 4

Divide the tempura veg between the buns, drizzle over some mayo, then top with the spring onions and peanuts.

Recipe from Good Food magazine, August 2017

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A star rating of 4.5 out of 5.2 ratings

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