Recipe by Andy Wold
Recipe courtesy Cheryl and Bill Jamison; authors "A Real American Breakfast" on "Food Nation with Bobby Flay"
RIO GRANDE CHILE SAUCE
- 1 tablespoon vegetable oil
- 2 tablespoons onions, minced
- 2 cloves garlic, minced
- 3⁄4 cup mild ground red chili pepper, preferably new mexican,or ancho
- 4 cups water
- 1⁄2 teaspoon salt (or more)
- 6 large eggs
- 6 tablespoons unbleached all-purpose flour
- 3⁄8 teaspoon baking powder
- 1⁄2 teaspoon salt
- vegetable oil, for pan frying
Directions See How It's Made
- For the sauce, warm the oil in a large saucepan over medium heat.
- Add the onion and garlic and saute until soft, about 3 minutes.
- Stir in the chile, breaking it into lumps.
- Gradually pour in 1 quart of water, stirring to combine.
- Bring the sauce to a boil, then reduce the heat to a simmer.
- Cook for about 15 minutes, stirring occasionally, until it coats a spoon thickly.
- (The sauce can be made several days ahead, then cooled, covered, and refrigerated. Reheat before proceeding.) Separate the eggs, placing the whites in a nonplastic mixing bowl and the yolks in a separate medium bowl.
- Whisk the yolks lightly, just to combine, then add the flour, baking powder, and salt.
- Beat the egg whites with a mixer on high speed until they are stiff but not dry.
- Gently fold the yolk mixture into the egg whites.
- It's fine to have a few streaks remaining.
- Heat 1-inch of oil to 375 degrees F in a large skillet or Dutch oven.
- Drop a large spoonful of the batter gently into the oil.
- Within seconds it should puff up to be about double in size.
- Fry briefly until golden-brown and crisp, turning as needed to cook evenly.
- Remove with a slotted spoon and drain.
- Cut into the fritter to verify that is has cooked through but is still moist with a nearly melting center.
- Adjust the oil temperature a bit if necessary to get the desired result.
- Fry the remaining fritters a few at a time until all the batter is used.
- Spoon chile sauce on a platter and arrange the fritters over it.
- Serve immediately, passing any remaining sauce separately.