Roasted Green Chile Fries Ingredients: 3 or more large poblano peppers 1 or more large Anaheim pepper or Hatch peppers 1/2 cup all-purpose flour Salt Pepper Garlic powder Smoked paprika 3 eggs 2 tablespoons of hot sauce, such as Cholula 2 cups panko bread crumbs 1 1/2 cups of oil for frying, canola works well Dip Cream Sauce 1 cup Mexican-style crema or sour cream 1 cup of your favorite salsa 1 tablespoon lime juice Directions: 1. Choose your favorite roasting method for the peppers. I grilled mine for 20 minutes, turning as needed, on direct heat. Once roasted, transfer to a plastic storage bag and let cool completely. You want the skins to blister, but you dont want the peppers to overcook and become too soft. Once cooled, removed skins, stems and seeds. Slice into rajas (strips). 2. Set up the breading station. Using three shallow dishes, in one add the flour and season it with 1/2 teaspoon each of salt, pepper, garlic powder and smoked paprika. In the second dish, whisk the eggs with 2 tablespoons of hot sauce. In the third dish add the bread crumbs and again season with 1/2 teaspoon each of salt, pepper, garlic powder and smoked paprika. 3. Line a large baking sheet with parchment or foil paper. Remember to have one hand for wet ingredients and one hand for dry. Dredge a couple of pepper strips in the flour, then using your wet ingredient hand, dip into egg mix, then lay into bread crumbs. Using the dry hand, carefully pat the strips into bread crumbs. Transfer to lined baking sheet. Let the strips set for about 30 minutes. 4. When ready, preheat oil in a heavy skillet for about 6 to 7 minutes. You also want to preheat the oven to 200ºF. Fry 6 to 7 strips at a time. Cook for 5 to 6 minutes, turning halfway through cooking time. Transfer to a metal rack that is oven safe lined with a baking sheet underneath. This will let any excess oil drain off. Keep the chile fries warm and crisp in low temperature oven until you are all done frying. Before serving, mix the crema, salsa and lime juice together. Season to taste with salt and pepper. Serve right away.
Posted on: Tue, 21 Oct 2014 03:50:30 +0000
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