Since poblanos make some of the tastiest chiles rellenos, it makes sense that they fry up deliciously. Why not dip these rings in guacamole?
Ingredients
- 1 cup flour
- 1 tsp salt
- 1 tsp black pepper freshly ground
- 1/2 tsp cayenne powder
- 3 cups vegetable oil
- 3 each poblano chiles roasted, peeled, seeds and stems removed, cut into 1/4-inch rings
- 1 cup buttermilk
Servings: people
Instructions
- In a bowl, combine the flour, salt, pepper and cayenne and mix well. Transfer the mixture to a plate. Heat the oil in a large pan until it just begins to smoke, then lower the heat slightly. Take the poblano rings 4 at a time, dip them in the flour, shake off any excess, then dip them in the buttermilk and back into the flour. Drop them into the hot oil and fry until lightly browned. Repeat with the rest of the rings and then drain on paper towels. Serve them warm.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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