Panko and Tempura Battered Cocktail Wieners2013-01-29
- Serves: 12-14
- Prep Time: 20m
- Cook Time: 25m
- Ready In: 45m
This has become an absolute staple in my family for all of the major holidays. They’re simple to make and everything besides the frying can be done the day before. Just store all of your battered and breaded wieners in a air-tight container in the fridge, and allow to come to room temperature for about 20 minutes before frying.These will make for a welcome substitute for chicken wings because they’re meatier, crunchier and super fun to dip! I like to serve this with a variety of dips, including Honey Mustard, BBQ sauce, Chili-spiked Mayo, and some Buffalo wing sauce! Let the games begin!
- 1 450 G Package of Mini Cocktail Wieners
- 3/4 Cup All Purpose Flour
- 1 Package Tempura Batter
- 1 Package Panko Breadcrumbs
- Corn Oil, for frying
- Dips, for serving
Preheat oven to 200 F. Line a baking sheet with aluminum foil and top with a greased cooling rack.
Set up three bowls: one with the flour, one with prepared tempura batter and one with panko crumbs. Designate one of your hands for the flour, and one for the panko.
Toss the wieners into the flour with your hands, then transfer to the wet tempura batter. Carefully remove the wieners with a fork and throw into the panko. Using your clean hand, remove the wieners from the panko and set aside on a platter. Continue with the remaining wieners.
Add enough vegetable oil to generously coat the bottom of a large nonstick skillet (about 3-4 tbsp). Heat to medium high, and add in as many wieners as you can fit in the pan without any of them touching. Cook, turning very few minutes, until they're crispy and browned, about 2 minutes per side.
Transfer to the cooling rack and pop into the oven until the rest of the wieners are finished. Once the batch is completely fried, serve on a large platter with your choice of dip.