J. Kenji’s Hot Dogs
8 natural casing hot dogs
8 strips thick-cut bacon
2 quarts peanut oil
8 Martin's Long Potato Rolls, toasted or steamed
1 avocado, diced
1 small white onion, diced
1 large tomato, diced
3-4 pickled jalapeño peppers, diced
1 tablespoon juice from 1 lime
1 cup mayonnaise
1 small bag potato chips, crushed
1 cup chopped fresh cilantro leaves
Wrap each hot dog with bacon in a spiral pattern, securing ends of bacon with toothpicks. In a deep fryer, wok, or Dutch oven, heat peanut oil to 350°F. Add hot dogs and cook until bacon is crisp, about 4 minutes. Transfer to a paper towel-lined plate.
Combine avocado, onion, tomato, jalapeño, and lime juice in a medium bowl. Season to taste with salt and toss gently to combine.
Top hot dogs with mayonnaise, avocado mixture, crushed chips, and cilantro. Serve immediately.
Recipe and Picture by J. Kenji Lopez-Alt
of Serious Eats www.seriouseats.com