Jersey-Style Italian Hot Dogs (Rippers)
Deep-fried hot dogs, split and blistered, piled onto pizza bread with fried potatoes, peppers, and onions, a North Jersey specialty.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Deep fryer or heavy pot
- •Skillet
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 44
- carbs
- 48
- protein
- 22
- calories
- 680
Instructions
- 1
Heat oil in a deep pot to 375°F.
- 2
Fry the diced potatoes until golden and crisp. Remove them and drain.
- 3
Saute the peppers and onions in a skillet until soft and lightly charred. Set them aside.
- 4
Deep-fry the hot dogs for 4-5 minutes. Cook until the skins split, blister, and darken.
- 5
Cut open the pizza bread. Toast it lightly if you like.
- 6
Place a fried hot dog into each piece of bread.
- 7
Pile the fried potatoes, peppers, and onions generously on top.
- 8
Add brown mustard and wrap in wax paper. Serve immediately.
Chef's tips
Deep-frying hot dogs at high heat splits the skin and makes true 'rippers'. Use round Italian pizza bread rather than standard buns for authentic North Jersey style.
Storage
Best eaten immediately; not suitable for storage.
Reheating
Not recommended; best fresh.
Common mistakes to avoid
- •Frying in oil that is not hot enough, so the skins do not split and blister
- •Skipping the fried potatoes and peppers, which complete the classic Italian hot dog
Serving suggestions
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