Fried Green Chile With Beer Batter and Panko Bread Crumbs

 

Fried Green Chile With Beer Batter and Panko Bread Crumbs

Ingredients

Fresh green chiles (such as Hatch, Anaheim, or poblano) – 6 to 8 large, roasted, peeled, and seeds removed

All-purpose flour – 1 cup (for dredging)

Salt and pepper – to taste

Beer – 1 cup (a light lager or pale ale works best)

All-purpose flour – 1 cup (for the batter)

Baking powder – 1 teaspoon

Garlic powder – 1 teaspoon

Panko bread crumbs – 2 cups

Eggs – 2, beaten

Vegetable oil – for frying

Instructions

1. Prepare the chiles

Roast the green chiles until blistered, peel off the skins, and remove seeds.

Pat dry with paper towels.

2. Make the beer batter

In a mixing bowl, whisk together 1 cup flour, baking powder, garlic powder, and a pinch of salt and pepper.

Gradually pour in the beer, whisking until you get a smooth, thick batter (should coat the back of a spoon).

3. Set up the dredging station

Place flour in one shallow dish, beaten eggs in another, and panko bread crumbs in a third.

Have your beer batter in a separate bowl.

4. Coat the chiles

Lightly dust each chile in flour, dip into the beer batter, then into the beaten eggs, and finally press into the panko bread crumbs until fully coated.

5. Fry until golden

Heat 1–2 inches of vegetable oil in a skillet or deep pan to 350°F (175°C).

Fry the coated chiles in small batches for 2–3 minutes per side until golden brown and crispy.

Transfer to a wire rack set over paper towels to drain excess oil.

6. Serve

Sprinkle lightly with salt. Serve hot with ranch, chipotle mayo, or salsa for dipping.