Rio Grande Egg Puffs

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“Recipe courtesy Cheryl and Bill Jamison; authors "A Real American Breakfast" on "Food Nation with Bobby Flay"”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • RIO GRANDE CHILE SAUCE
  • 1 tablespoon vegetable oil
  • 2 tablespoons onions, minced
  • 2 cloves garlic, minced
  • 34 cup mild ground red chili pepper, preferably new mexican,or ancho
  • 4 cups water
  • 12 teaspoon salt (or more)
  • FRITTERS
  • 6 large eggs
  • 6 tablespoons unbleached all-purpose flour
  • 38 teaspoon baking powder
  • 12 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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