Crispy Hatch Chile Pozole Fritters
Difficulty: Easy | Makes: 4-6
These fritters are crispy, easy, and delicious! With spicy, savory flavors from our new Roland® Hatch Green Chiles, you won't want to put them down!
For the Fritters
- 2 tablespoons Roland® Hatch Green Chiles (plus more for garnish)
- ½ cup Roland® Polenta
- 1 tablespoon Roland® Aji Panca Sofrito (in aioli; optional in batter)
- 1 teaspoon Roland® Fine Sea Salt
- Roland® Grapeseed Oil, for frying
- 1½ cups hominy, drained and roughly chopped
- ¼ cup all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- 2 large eggs
- 2 tablespoons scallions, chopped (optional)
- 1 clove garlic, minced
- Black pepper, to taste
- Fresh cilantro, to garnish
- Sliced radishes, to garnish
- Scallions, thinly sliced, to garnish
- Lime wedges, to garnish
For the Panca Aioli
- ½ cup mayonnaise
- 1 tablespoon Roland® Aji Panca Sofrito
- 2 teaspoons honey
- 1 tablespoon fresh lime juice
- Salt, to taste
Directions
- In a small bowl, whisk together mayonnaise, Aji Panca Sofrito, lime juice, honey, and a pinch of salt. Chill until service. Garnish with a spoonful of Hatch Green Chiles just before plating
- In a bowl, combine hominy, cornmeal, flour, baking powder, garlic, scallions, salt, and pepper. Add the Hatch Green Chiles and mix. Beat eggs separately, then stir in. Optionally add a spoon of the Aji Panca Sofrito for extra depth and color
- Heat a thin layer of grapeseed oil in a skillet over medium heat. Drop in heaping tablespoons of batter and flatten slightly. Cook for 2–3 minutes per side, or until crisp and golden. Drain on paper towels and season lightly with sea salt
- Plate on a ceramic tray or shallow bowl. Spoon or swipe aioli beside or underneath. Garnish with cilantro, radishes, scallions, lime wedges, and a final touch of Hatch Green Chiles
