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Halloween Tempura Hot Dog Octopus Recipe

Halloween is such a fun time of year for food. I always love seeing how creative people can get with food and party decorations. This year I saw I super cute recipe featured on FOODNETWORK.COM called the Tempura Octopus. Aren’t they adorable?

Tempura Octopus Hot Dog Bites


The moment I saw them, I knew I wanted to try and make them for Whistler. We have such a hard time getting that kid to eat a meal that I thought for sure these fun critters would make dinner time more fun and less of a fight. Turns out, I was right!

With permission from FOODNETWORK.COM, here is how to make Tempura Hot Dog Octopus.

*Note* I decided to make mine full sized. To make yours smaller like the photo above, just cut the hot dogs in half first, then create the legs. I also “cheated” and took a short cut by buying Tempura Batter in a box from the grocery store. Just add water and you’re ready to roll.

Tempura Hot Dog Octopus Recipe

Halloween Tempura Hot Dog Octopus Recipe
Serves 4
Adorably creepy, these octopus bites will fly--or swim--off the party table, with or without a plunge in the Asian-style sauce.
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
  1. 2 tablespoons freshly squeezed lemon juice
  2. 2 tablespoons rice wine vinegar
  3. 2 teaspoons soy sauce
  4. 2 teaspoons sugar
  5. 1 small red chile, such as a Thai bird chile, sliced and seeded
  6. 1 clove garlic, minced
  7. 24 beef cocktail franks
  8. Vegetable oil, for frying
  9. 1/2 cup cornstarch
  10. 1 cup all-purpose flour
  11. 3/4 cup seltzer water
  12. 1 large egg
  13. Kosher salt
  14. 1/2 cup ice cubes
  1. Stir together the lemon juice, rice vinegar, soy sauce, sugar, chile, garlic and 1 tablespoon water in a small bowl. Set aside.
  2. Slice one cocktail frank almost all the way in half lengthwise, leaving the top quarter of the frank intact. Rotate 90 degrees and slice again so you have 4 strips attached to the unsliced top of the frank. Using a sharp paring knife, cut each of the 4 strips in half so you have 8 "tentacles."
  3. Spread the tentacles and place upright on a microwave-safe plate. Repeat with the remaining cocktail franks, using 2 plates to lay out all the octopi.
  4. Microwave one plate at a time for about 30 seconds, or until the cocktail franks sizzle and the tentacles curl slightly. Let cool. The franks will keep the shape that they were microwaved in.
  5. Heat 1 1/2 inches of oil to 360 degrees F in a heavy-bottom pot or Dutch oven.
  6. Place the cornstarch in a shallow bowl. In a second bowl, whisk together the flour, seltzer, egg and 1/4 teaspoon salt until smooth. Add the ice cubes to keep the batter cold.
  7. Working in batches, dredge the octopi in the cornstarch, tapping off the excess, and then drag through the batter. Let the excess batter drip off so the tentacles stay defined.
  8. Carefully add to the hot oil, holding each octopus by one of the tentacles for the easiest dipping. Fry, turning, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain.
  9. Serve with the dipping sauce and sliced cucumbers
  1. Serving suggestion: sliced cucumbers
Adapted from The Food Network
Adapted from The Food Network

Information/recipe provided by FOODNETWORK.COM. All opinions remain my own.

Jeana S

Jeana S

Research lab rat turned travel mom, Jeana S writes about gadgets, tech, entertainment, weddings and of course, travel. When she's not using her powers for social good, she enjoys photography, cooking and playing robots with her son. On occasion, you may also find her crocheting cute things to hide in Ben's underwear drawer.

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1 Comment

  1. October 31, 2013 at 8:57 am — Reply

    Love it, spooky and yummy!

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