Cheese dog:
🐸
CHEF COQUÍ’S TIMING
Cheese Dog
⏳ Prep: 20 mins I
🔥 Cook: 5 mins
💡 Let the dough rest for an hour before wrapping; it makes it much more elastic and prevents it from breaking. 🔊
The cheese dog is a classic fritura puertorriqueña. You’ll find them at almost every food kiosk across the island, from the northern coast to the southeast and all the way west. It has been my favorite fritura since I was a kid. Every time I visit Puerto Rico, I have a ritual: the moment I arrive until the moment I leave, I’m eating them. I always order two for the road, one to eat right away and the last one to save for the plane ride home.
Ingredients:
- For the dough
- 3 egg yolks
- 3 cups of all-purpose flour
- 1 tbsp salt
- 2 oz of vegetable oil
- 1 ½ cups of water
- 1 tbsp of baking powder
- 6 – 10 hot dogs
- Cheese ( your choice)
Methods:
- Start by boiling your hot dogs in water for about 5 minutes. Drain and set aside.
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Add the egg yolks and vegetable oil to the dry mixture. Gradually add the water, a little at a time, mixing until you reach a smooth consistency. It should be pliable, not too liquid or too stiff.
- Let the dough rest for at least one hour. This is a key step; it makes the dough much easier to handle and improves the final texture.
- Once rested, stretch out a portion of the dough. Place a hot dog and a slice of your favorite cheese inside, then wrap the dough tightly around them, sealing the edges.
- Fry in hot oil over medium heat for about 3 minutes, or until they are perfectly golden brown and crispy.
- Drain on paper towels and serve immediately while the cheese is nice and melty!
