New York City is famed for its hot dog culture. But New Jersey – where the Giants and Jets actually play – has its own twist on the beefy, American icon: the "ripper."
The "ripper" is a deep-fried hot dog that rips open along a seam as it gurgles happily in its hot oil bath.
It's found at diners and hot-dog stands throughout the swamps of Jersey. Here's how it's made, as adapted from "
The Great American Hot Dog Book" by Becky Mercuri (Gibbs Smith, 2007).
New Jersey "ripper" hot dogs
- 4 c. canola oil
- 6 New Jersey-made Thumann's hot dogs
- 6 hot dog buns, steamed or toasted
- Cole slaw or sauerkraut
Heat oil in a heavy pot or deep fryer to 350 degrees. Carefully add hot dogs and cook until skin rips open. Place in buns and top with slaw or kraut. Serves 6.
