Rio Grande Egg Puffs

Submitted by Andy Wold

"Recipe courtesy Cheryl and Bill Jamison; authors "A Real American Breakfast" on "Food Nation with Bobby Flay""

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 6

ingredients

• 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)

• FRITTERS

• 6 large eggs
• 6 tablespoons unbleached all-purpose flour
• 3⁄8 teaspoon baking powder
• 1⁄2 teaspoon salt
• vegetable oil, for pan frying

directions

1. For the sauce, warm the oil in a large saucepan over medium heat.
2. Add the onion and garlic and saute until soft, about 3 minutes.
3. Stir in the chile, breaking it into lumps.
4. Gradually pour in 1 quart of water, stirring to combine.
5. Bring the sauce to a boil, then reduce the heat to a simmer.
6. Cook for about 15 minutes, stirring occasionally, until it coats a spoon thickly.
7. (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.
8. Whisk the yolks lightly, just to combine, then add the flour, baking powder, and salt.
9. Beat the egg whites with a mixer on high speed until they are stiff but not dry.
10. Gently fold the yolk mixture into the egg whites.
11. It's fine to have a few streaks remaining.
12. Heat 1-inch of oil to 375 degrees F in a large skillet or Dutch oven.
13. Drop a large spoonful of the batter gently into the oil.
14. Within seconds it should puff up to be about double in size.
15. Fry briefly until golden-brown and crisp, turning as needed to cook evenly.
16. Remove with a slotted spoon and drain.
17. Cut into the fritter to verify that is has cooked through but is still moist with a nearly melting center.
18. Adjust the oil temperature a bit if necessary to get the desired result.
19. Fry the remaining fritters a few at a time until all the batter is used.
20. Spoon chile sauce on a platter and arrange the fritters over it.
21. Serve immediately, passing any remaining sauce separately.