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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Recipe courtesy Cheryl and Bill Jamison; authors A Real American Breakfast on Food Nation with Bobby Flay Ingredients:
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:
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.
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