📝 About This Recipe
Hailing from the legendary roadside stands of Northern New Jersey, the 'Ripper' is a hot dog that has been deep-fried until its casing literally cracks and rips open, creating a uniquely crispy, craggy texture. This process intensifies the savory, salty flavors of the beef while providing a snap that no grill or steamer can replicate. Served on a steamed bun with a signature spicy cabbage relish, it is the pinnacle of American roadside fast food—a textural masterpiece that is juicy on the inside and irresistibly crunchy on the outside.
🥗 Ingredients
The Dogs and Buns
- 4 pieces Natural Casing Beef Frankfurters (Must have natural casing to 'rip'; Thumann's or Sabrett's are traditional)
- 4 pieces Top-split Hot Dog Buns (New England style preferred)
- 2 tablespoons Unsalted Butter (Melted, for brushing buns)
- 1.5 quarts Neutral Frying Oil (Peanut, vegetable, or canola oil)
Jersey-Style Cabbage Relish
- 2 cups Green Cabbage (Finely shredded or minced)
- 1/2 cup Yellow Mustard (Classic American tangy mustard)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Granulated Sugar
- 1/4 teaspoon Turmeric (For color and earthiness)
- 1/2 teaspoon Celery Seed
- 1/2 teaspoon Red Pepper Flakes (Adjust for heat preference)
Classic Toppings
- 1/2 cup White Onion (Finely diced)
- 2 tablespoons Yellow Mustard (Extra for drizzling)
- 4 pieces Dill Pickle Spears (For serving on the side)
👨🍳 Instructions
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1
In a medium bowl, combine the shredded cabbage, 1/2 cup yellow mustard, apple cider vinegar, sugar, turmeric, celery seed, and red pepper flakes. Mix thoroughly and let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld.
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2
Fill a heavy-bottomed pot or a deep fryer with about 3 inches of neutral oil. Heat the oil to 350°F (175°C), using a candy or deep-fry thermometer to ensure accuracy.
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3
While the oil heats, prepare the buns. Brush the sides of the top-split buns with melted butter.
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4
Heat a skillet over medium heat and toast the buttered sides of the buns until they are golden brown and slightly crisp. Set aside and keep warm.
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5
Pat the hot dogs completely dry with paper towels. Any moisture on the surface will cause the oil to splatter violently.
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6
Carefully lower the hot dogs into the hot oil using tongs. Do not overcrowd the pot; fry in batches if necessary.
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7
Watch the hot dogs closely. After about 2-3 minutes, you will see the casings begin to blister and eventually 'rip' or tear open lengthwise.
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8
For a 'Ripper,' remove them as soon as they tear. If you prefer a 'Weller' (well-done), leave them in for another 60-90 seconds until the exterior is dark brown and very crunchy.
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9
Use tongs to remove the hot dogs from the oil and drain them on a wire rack set over a paper towel-lined baking sheet for 1 minute.
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10
Place each hot dog into a toasted bun while still piping hot.
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11
Top each dog generously with a scoop of the chilled cabbage relish and a sprinkle of diced white onions.
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12
Finish with a thin squiggle of yellow mustard and serve immediately while the contrast between the hot dog and cold relish is at its peak.
💡 Chef's Tips
Use only natural casing hot dogs; skinless franks will just shrivel and won't achieve the iconic 'rip'. Maintain oil temperature between 350°F and 360°F; too low and they'll be greasy, too high and they'll burn before they tear. If you can't find Jersey-style relish, a mix of sauerkraut and spicy brown mustard is a respectable substitute. Always pat the dogs dry before frying to prevent dangerous oil pops. For the most authentic experience, look for a beef and pork blend frankfurter which provides the best fat content for frying.
🍽️ Serving Suggestions
Serve with a side of thick-cut boardwalk fries dusted with Old Bay seasoning. Pair with a cold cream soda or a hoppy IPA to cut through the richness of the fried meat. A side of classic creamy coleslaw provides a nice cooling contrast. Serve with a crisp dill pickle spear to cleanse the palate between bites.