New Jersey is all about that greasy diner food, and while rippers aren’t diner food per se, they sure are greasy. Rippers are deep fried hot dogs. You can find them at divey places like the infamous Rutt’s Hut in Clifton, New Jersey, which happens to be the town I’m from!
Rippers are so-called because of when they hot dogs are fried, their skin gets crispy and rips.
To be honest, I was never that big of a hot dog person, but I’m all about that ReLiSh.
Relish can come in different textures and flavors, but I like mine a little chunky, a little sweet, a little salty, and a whole lot of sour! And for those of you (I know you’re out there) who don’t like green peppers, green peppers are, as the kids say, BoMb in relish. So, if anything, make these just so you can eat the relish.
I did not deep fry these bad boys because deep frying uses a lot of hot oil and I will most definitely burn the whole house down (or, at the very least, burn my fingers). If you are a deep frying pro, try it out and let me know how they turn out. Below are instructions for shallow frying them. They come out crispy and browned, but they do not rip. If you are nostalgic for the look of Rutt’s Hut style hot dogs, you can use a knife to cut a slit on the top of the carrot.
Makes 6 Servings
Total Time: 30 Minutes
4 cups Water
1/4 cup Soy Sauce
3 Tablespoons Smoked Paprika
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Mustard Powder
1 Teaspoon Black Pepper
Neutral Oil, for frying
2 Tablespoons Neutral Tasting Oil
1 Yellow Onion
1 Green Bell Pepper
1 Tablespoon Dijon Mustard
1 Whole Dill Pickle
Salt and Pepper, to taste
6 Hot Dog Buns, to serve
- Combine the carrot dog broth ingredients in a large pot (I used a four quart pot), and bring to a boil.
- Peel the carrots and round the edges so they are hot dog shaped. Lower the broth to a simmer. Place the carrots in the broth and simmer for 10-15 minutes, or until they are slightly soft but not mushy
- While the carrots are cooking, start the relish. Preheat a high sided pan or small pot over medium heat. Finely chop the onion and pepper. Oil the pan and sauté the onion and pepper in the oil until softened, about 7 minutes. Deglaze the pan with more oil or water as needed.
- Add the mustard to the relish and cook down for another 10 minutes. You will probably need to deglaze the pan again. Once the relish is soft (neither the peppers or onions should have any crunch to them), add the finely chopped dill pickle and cook for another minute. Then, remove from heat and add salt and pepper to taste.
- By now, the carrot dogs should be finished simmering. Remove from the hot water onto a separate plate. Heat a pan (preferably a cast iron) over medium-high heat. Coat the bottom of the pan with a good amount of oil (I used about 1/4 cup).
- Once the pan is heated, place a the carrots in the oil. You may have to fry them in two batches. The carrot dogs are already cooked, so you just have to cook them for a minute on each side, or until nicely browned. Remove the carrot dogs onto a paper towel lined plate and serve with a hot dog bun and relish.