Salchipulpos Recipe

Prep and boil

Bring 4 cups water and 1 tsp salt to a gentle boil in a medium saucepan. Score each hot dog to make 'octopus' tentacles: cut lengthwise from one end toward the other end about 3/4 of the way, making 6–8 equally spaced cuts around the tip so each hot dog will open like tentacles when cooked.

Par-cook hot dogs

Drop the scored hot dogs into the simmering water for 2 minutes; this firms them slightly and helps the cuts to open when fried. Remove and drain on paper towels.

Fry to open

Heat 2 cups vegetable oil in a deep skillet or saucepan to 350°F (175°C). Carefully add hot dogs one or two at a time, placing them cut-end down so the tentacles spread. Fry 1–2 minutes until the tentacles curl and the exterior is golden and crisp. Remove to a wire rack or paper towels to drain.

Prep potatoes

Peel (optional) and cut potatoes into uniform sticks about 1/2-inch thick. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Drain and pat completely dry with a clean kitchen towel or paper towels.

First fry (blanch)

Heat 2 cups vegetable oil in a heavy-bottomed pot to 300°F (150°C). Working in batches, fry the dried potato sticks for 3–4 minutes until they are softened but not browned. Remove with a slotted spoon and drain on a rack or paper towels.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels, immediately season with 1.5 tsp salt and 1/2 tsp black pepper, tossing to coat evenly.

Arrange fries on a platter or individual plates. Place 2 fried salchipulpos per serving on top of the fries. Serve immediately with ketchup, mayonnaise and mustard on the side. Sprinkle chopped parsley over the fries and hot dogs if desired.