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Hatch green chiles are more than just a seasonal ingredient; they are a culinary treasure celebrated for their unique flavor profile that ranges from mild to fiery hot, depending on the variety. Grown in the Hatch Valley of New Mexico, these chiles are revered for their distinctive sweetness and smoky undertones, making them a popular choice among chefs and home cooks alike. They are the star of our recipe today: Hatch Chili Corn Fritter Bites, a delicious and versatile appetizer that can easily steal the spotlight at any gathering.

Hatch Chili Corn Fritter Bites

Discover the vibrant flavors of Hatch Chili Corn Fritter Bites, a crowd-pleasing appetizer that highlights the unique taste of Hatch green chiles. With their crispy exterior and tender, flavorful interior, these fritters perfectly blend fresh corn, roasted chiles, and a mix of spices for a delicious treat. Whether for a party or family dinner, these bites are easy to make and guaranteed to impress. Explore this recipe for a mouthwatering experience that celebrates seasonal ingredients and bold flavors.
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Ingredients
  

1 cup fresh corn kernels (or canned/frozen, thawed)

2 large Hatch green chiles, roasted, peeled, and diced

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/4 teaspoon black pepper

1 large egg

1/2 cup buttermilk (or regular milk with a splash of vinegar)

1/4 cup chopped fresh cilantro

Oil for frying (canola or vegetable oil)

Optional: lime wedges, for serving

Instructions
 

Prepare the Hatch Chiles: If you’re starting with fresh Hatch chiles, roast them over an open flame or under the broiler until the skins are charred. Place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Peel off the skin, remove seeds, and dice finely.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cumin, smoked paprika, and black pepper.

      Combine Wet Ingredients: In another bowl, whisk together the egg and buttermilk until smooth.

        Combine Ingredients: Add the corn kernels, diced Hatch chiles, and chopped cilantro to the flour mixture. Pour in the wet ingredients and stir until just combined. The batter should be thick but slightly lumpy—do not overmix.

          Heat the Oil: In a deep skillet or Dutch oven, heat about 1 inch of oil over medium heat until shimmering (about 350°F or 175°C).

            Fry the Fritters: Use a tablespoon or a small ice cream scoop to drop dollops of batter into the hot oil, making sure not to overcrowd the pan. Fry in batches for about 2-3 minutes on each side, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

              Serve: Serve warm with lime wedges on the side for a zesty finish. Enjoy the fritters as a delightful appetizer or snack!

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4-6 servings