The name of this New Jersey-style hot dog comes from the way that the casings split, or rip, when deep-fried in oil. The ripper is the signature dish of Rutt's Hut, founded in 1928 in Clifton, New Jersey. Originally sold from Rutt's roadside stand, still operational today, the hot dogs come with a variety of toppings, most notably the house relish, approximated here. A ripper also can be ordered at Rutt’s as a “cremator,” deep-fried until blackened. Although the ripper has become nationally famous, thanks to publicity from PBS, USA Today, and the Travel Channel, Rutt's remains a sleepy, old-fashioned establishment with a unique and unpretentious atmosphere.
Recipe Servings: 4
+ 4 hours resting
Ingredients
Relish:
- 3 large cucumbers, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 summer squash, roughly chopped
- 1 white onion, roughly chopped
- 4 garlic cloves
- ¼ cup apple cider vinegar
- ¼ cup mustard
- 1 Tbsp sugar
- ½ tsp mustard seed
- ½ tsp ground turmeric
- Kosher salt, to taste
Assembly:
- Oil, as needed for frying
- 12 hot dogs
- 12 hot dog buns
Directions
- Combine the cucumber, bell pepper, squash, onion, and garlic in a food processor. Add the vinegar, mustard, sugar, mustard seed, turmeric, and salt, and pulse until the consistency is fine but the vegetables retain some shape.
- Transfer to a saucepan and bring to a boil over medium-high heat.
- Reduce the heat to low and simmer, partially covered, for 30 minutes, stirring frequently to prevent burning.
- Let the relish cool in the pan. Then strain through a fine-mesh strainer to remove excess liquid.
- Refrigerate for at least 4 hours before serving.
- Heat oil in a deep-fryer or pour it to a depth of 3 inches in a heavy pot and heat to a temperature of 375°F.
- Working in batches as needed, fry the hot dogs until the skin rips open, 3–4 minutes. Remove from oil and drain on paper towels.
- Place the fried hot dogs into the hot dog bun and serve fresh, generously topped with the relish.
For Relish:
For Assembly:
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