Beer Battered Chile Strips
I bought these chiles last summer, roasted, peeled, cut them into strips, and placed them in individual serving freezer bags. These are so good; you can’t eat just one. These are great by themselves or with any of your favorite dipping sauces. I do not add any extra spices to this recipe to not take away from the pepper’s flavor. It’s incredible how aromatic they are when you open the freezer bags! If you want to add any spices to the batter, go for it!
BEER BATTER RECIPE BELOW:
1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons of corn starch
1 tablespoon salt
1 can/bottle of your favorite beer (if you don’t want beer, you can sub with 12 oz milk)
Whisk dry ingredients together, then add liquid, and continue whisking until the dry mixture is absorbed. Do not add liquid until you are ready to start frying.
Add enough oil in your pan for about 1/2” to 3/4” depth (I fry on an electric fryer at 375°). Brown on both sides and place on a wire rack over a catch pan to drain oil. Paper towels have a tendency sometimes to wick oil back, but if you don’t have a wire rack, use paper towels.
These are best eaten hot as an appetizer or done last and served with a meal. I don’t think you will be disappointed with these.
Recipe by Randall H. Oliver from Fresh Chile Cookin'! group on Facebook.
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