This recipe was created as a part of a Duel between Andrew and I. We were looking for something that would top a burger nicely, but these can be used on a multitude of dishes. They have a fantastic amount of crunch and just the right heat to not overwhelm your mouth and the rest of your meal.
Try Them On:
- Burgers
- Sandwiches
- Salads
- Soups
- Pasta
- Grilled Steak
- Omelets
- Chili
- Tacos
- Poached Fish
- Meatloaf
- Just for Snacking!
- The list goes on and on…..
Crispy Fresh Chili ‘Straws’
By: Semiserious Chefs
Servings: Vary
Ingredients:
- 2 each jalapeño, serrano, and habanero chilies; seeded
- 1/8 t sea salt
- 1/4 t ground de arbol chili
- 1/8 t garlic powder
- 1/8 t cinnamon
- corn starch
- 2 eggs
- panko
- oil for frying
Directions:
- Slice each of the chilies into thin strips.
- In a large bowl toss the sliced chilies with the salt, ground de arbol, garlic powder, and cinnamon.
- Whip the two eggs in a small bowl to incorporate the yolks. Also have a small bowl with some cornstarch, and a third bowl with a cup or two of panko.
- Coat each strip generously in corn starch, then dip it into the egg. Let the excess drip off and roll in the panko.*
- With oil heated to 350°F, fry the breaded chilies until just golden. Allow to drain and cool on a drying rack.
*You can do each strip individually, it’s not terribly time consuming for a batch this size, or you can group them loosely, cross-hatched in clumps. This will make more of a ‘cake’ with a lot more breading, but it still works well for a lot of dishes, especially something like a burger.
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