Loaded Twisty Hot Dogs Recipe | Mary DiSomma

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while still melting well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat while maintaining a similar flavor.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: canned jalapeños

Canned jalapeños are often less expensive and still provide flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a tangy flavor with fewer calories.

Insert a skewer into the center of the hot dog carefully to avoid poking through the sides.

Make the first slice on an angle and gently roll the hot dog away from you as you slice to open it up.

Remove the skewer after slicing the hot dog.

Spiralize the hot dogs ahead of time, wrap them in plastic, and refrigerate to make them extra special.

Cut a Vidalia onion in half and use a mandolin to slice it quickly into thin pieces, about an eighth of an inch thick.

Soak the sliced onions in a bowl of cold water for 10 to 15 minutes to remove the pungent flavor.

Dredge the drained and patted dry onions in corn starch to make them crispy.

Heat about 2 inches of canola oil in a cast iron skillet and check the temperature with a candy thermometer, aiming for 365°F.

Fry the sliced onions in batches, avoiding overcrowding the pan, until crispy, then drain on a paper towel-lined sheet.

Grill the spiralized hot dogs for just a few minutes until they open up nicely for toppings.

Toss the crispy onions with sea salt after frying.

Add toppings to the hot dogs including diced tomatoes, pepperoncinis, and mustard.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens