What’s a “Ripper”? It’s a deep-fried hotdog. I heard about this on the Food Network and I’ve been dying ever since to give it a try. The idea was first pionered at Rutt’s Hut in New Jersey, and has been steadily catching on. They call it a ripper because the fried dogs tend to bust open during cooking.

Despite my desire to try the rare cuisine I felt it was something far too unhealthy to eat without somekind of trade-off. So I made a deal with myself: clean off my filthy stove and then I can try to make some fried hotdogs.

I bought a bunch of Kosher franks, not because I am Jewish which I’m not (not that there’s anything wrong with that), but because I like the way they taste better than your regular hotdog. They cooked very quickly in my wok and I soon found something very disturbing about rippers: They squeal like slaughtered pigs while being cooked.

They did not look very appetizing, but once I bit into one I realized the reason for the craze. The skin had a very nice crunch to it, tasting a bit like bacon, and the inside was nice and juicy from the grease. This was definetely not healthy for me, but it was an interesting treat to have.

I would have posted a picture here, but I forgot to take a picture before eating them, and I’m not making any more for a while. Instead, here is a webjacked image from another site:

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