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When making your Spicy Hatch Chili Corn Fritter Bites, the batter is key to achieving that delightful texture we all crave. Once you’ve mixed your dry and wet ingredients, the batter should be thick yet pourable, resembling a pancake batter consistency. It should hold together without being overly stiff, allowing it to fluff up when fried. If you find your batter too runny, gradually add a bit more flour until you reach the desired thickness. Conversely, if it’s too thick, a splash of milk or water can help thin it out without compromising the overall flavor.

Hatch Chili Corn Fritter Bites

Discover the delicious world of Spicy Hatch Chili Corn Fritter Bites! These crispy, golden bites combine the sweet flavor of fresh corn with the mild heat of Hatch chilies to create an irresistibly tasty snack or appetizer. Perfect for any occasion, from summer BBQs to cozy family gatherings, these fritters are easy to make and sure to impress your guests. Enjoy the delightful fusion of flavors and textures that will elevate your dining experience!
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Ingredients
  

1 cup fresh corn kernels (or frozen, thawed)

1 cup hatch green chilies, roasted, peeled, and diced (mild or medium)

1/2 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

1/4 teaspoon garlic powder

2 large eggs

1/4 cup milk (dairy or non-dairy)

1/4 cup chopped fresh cilantro (optional)

Vegetable oil for frying

Lime wedges, for serving

Instructions
 

Prepare the Collected Ingredients: Start by ensuring you have all ingredients prepped. If you're using fresh corn, remove it from the cob. If you have fresh hatch chilies, roast them over an open flame or in the broiler until charred, then peel and dice.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, baking soda, salt, black pepper, paprika, and garlic powder. Mix well until incorporated.

      Combine Wet Ingredients: In another bowl, beat the eggs and then stir in the milk and cilantro. Mix until combined.

        Blend Wet and Dry: Pour the wet mixture into the bowl of dry ingredients and stir until just combined. Be careful not to overmix; it’s fine if there are a few lumps.

          Fold in Corn and Chilies: Gently fold in the fresh corn kernels and diced hatch chilies until evenly distributed throughout the batter.

            Heat the Oil: In a deep skillet or similar cooking vessel, add enough vegetable oil to cover the bottom by about 1/2 inch. Heat over medium heat until the oil is shimmering (around 350°F / 175°C).

              Fry the Fritters: Using a spoon or a small ice cream scoop, carefully drop heaping tablespoons of the batter into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Cook each fritter for about 2-3 minutes per side, or until golden brown.

                Drain Excess Oil: Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil. Repeat the process until all batter is fried.

                  Serve: Serve the fritter bites warm with lime wedges on the side for squeezing over. Enjoy these delicious bites as an appetizer, snack, or part of a festive meal!

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