Now this recipe has taken some experimenting over the holiday seasons but I think I have really come up with a winner! My sister (who lives in Halifax and couldn’t be with us this Thanksgiving) asked that I fed-ex some over to her because she loves them so much.
So, if you’re wondering where I came up with this, no, I had never seen anything like this in a recipe book.. I think it all started when I discovered those adorable little cocktail wieners in the store and tried to dream up what I can do with them. The result: pure un-kosher heaven. If you’re throwing a dinner party and would like a simple and inexpensive show stopper- this is the one!
Abbey’s Panko-Tempura Cocktail Wieners
3/4 cup of all purpose flour
1 package of tempura batter, prepared with ice water according to package
1 package of Japanese panko crumbs
Corn oil for pan-frying
Dips, for serving
2. 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.
3. 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.
4. 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.
5. 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.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.