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A tempura veg hot dog on a napkin

Tempura veg hot dogs

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

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
Nutrition: Per serving


  • 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


  • 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.

Goes well with

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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