Burgers and steaks are great, but nothing says peak summer eating quite like a hot dog. The summer cookout classsic is fun, fast and easy to love. They're savory and satisfying, pefect for piling high with toppings and pair well with lemonade, iced tea or a super cold beer (or beer cocktail). And while both grilled and boiled hot dogs have their merits, this year deep-fried hot dogs are having a moment.
If you’ve never had one, now’s the time to fix that. New Jersey native and self-proclaimed "trash food king" chef Justin Sullivan (@jubstinsullivan) made a bold claim over on Food52's (@food52) TikTok page: deep frying is the absolute best way to cook a hot dog. In his Instagram video, he makes a passionate case for the curious-looking dogs (they're wrinkly and crinkly), and we're definitely intrigued. Sullivan promises that once you’ve had a hot dog fresh from the fryer, with its blistered skin and snappy bite, you’ll be on board too. He shows you exactly how to do it and offers advice on toppings as well. (And if you're in New Jersey, he offers some suggestions on where to grab a deep-fried dog if you don't want to make your own.)Whether you’re a deep-fried devotee or a curious newbie, the deep-fried hot dog is here to change your summer cookout game for good. Read on for everything you need to know to make them at home. Related: I Tried 9 Yellow Mustard Brands and the Winner Won by a Landslide?? SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter. ??
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If you’ve spent time in North Jersey, chances are you’ve heard of rippers. These deep-fried hot dogs are a regional specialty, made famous by spots like Rutt’s Hut in Clifton, which has been slinging their legendary dogs since the 1920s.The method is deceptively simple, but the result is anything but basic. The hot dogs are dropped into hot oil until the casing puffs up, crisps and splits (or rips) in places, which is where rippers get their name. What comes out is a crunchy, juicy, crave-worthy hot dog that’s pure flavor and pure fun.Related: The Egyptian Way to Make Lemonade 10x Better
How to Make a Deep-Fried Hot Dog
To make a proper ripper, you need hot dogs with a natural casing. This is crucial—no plastic-wrapped, skinless supermarket dogs allowed! The natural casing is what gives the hot dog that satisfying snap and blistered texture when it hits the hot oil.Start by patting the dogs completely dry with paper towels. Any moisture will cause the oil to splatter, and it prevents the casing from crisping up properly. Heat about two inches of oil in a deep pot or fryer to 350°. Once the oil is ready, carefully drop the hot dogs in and fry for about four minutes, turning occasionally to ensure even cooking. They’ll start to puff up and “rip” as they cook. You’ll know they’re done when the skin is crisp and golden, with a few signature splits.Remove them with tongs and let them rest on a paper towel-lined plate. Serve immediately, preferably on a toasted bun with classic toppings, like mustard and relish, or you can go full Jersey-style with diced onions, house chili and a hit of spicy mustard.Related: The Seattle Way to Make Hot Dogs 10x Better
Why Deep-Fried Dogs Hit Different
So what makes deep-fried hot dogs so good? It’s all about contrast. The high heat of the oil quickly crisps the outside, giving you that crunchy, caramelized shell. Inside, the dog stays juicy and flavorful. It’s like the best parts of grilling and boiling combined, plus a little extra flair and flavor.
They’re also a hit with toppings. The crispy casing stands up to heavier add-ons, like chili or cheese sauce, without going soggy. And because the flavor is so bold, you don’t need much. Just one bite of a ripper and you’ll understand why this style has such a loyal fan base.
While the deep-fried hot dog is a Jersey classic, it’s easy enough to make anywhere. All you need is the right kind of hot dog, some hot oil and a craving for something a little extra. Whether you’re hosting a backyard bash, tailgating or just having a comfort food night, this crispy twist on a cookout staple is bound to steal the show.
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