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This recipe was the brainchild of my friend Sefi. The tempura gives a similar taste to the familiar corn dog but is so much lighter. A treat for both adults and kids! Serve with sweet chili sauce or your favorite dipping sauce on the side.
3/4 cup Gefen Cornstarch
1/4 cup flour
1 teaspoon Haddar Baking Powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
1/2 cup water
1 package (2-oz/ 340-g) cocktail hot dogs (approximately 36–40 pieces)
In a bowl, combine first five ingredients. Add egg and water and whisk until smooth.
Coat hot dogs in batter and deep-fry until golden brown.
Yields 36–40 pieces
Photography: Nechama Laitman Styling: Faigy Grossman
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