How to easily batter a stuffed chile
How to batter a stuffed chile is one of the most frequently asked questions as September approaches, so we prepared these handy tips to ensure your batters turn out perfect. Ready to batter chiles in nogada?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
- 2 egg whites
- 2 egg yolks
- 1 teaspoon baking powder
- 1 tablespoon wheat flour
- wheat flour, for breading the chile
- Poblano chile, stuffing
- vegetable oil
Preparation
5 mins
5 mins
Low
- With the help of a mixer, beat the egg whites until they turn white and double in size; then lower the speed and add the yolks one by one. Add the baking powder and sift the flour over the mixture; finish mixing gently. The egg whites must be well beaten and the yolks are added one by one gently; they will slightly deflate the egg whites because their composition contains fatty acids that take away some air from the mixture. The baking powder and flour help reinforce this effect. The flour in the batter helps to give better consistency, making the bubble formed in the aeration of the egg tighter and resulting in a more even browning and texture. Similarly, the baking powder will also help to give texture, that is, to fluff up the batter more.
- Dust the stuffed chile with flour and then dip it in the egg mixture.
- Immediately place the chile in the hot oil; remember that you should have it ready in a deep pan, very hot and with a generous amount of oil. As soon as you place it in the oil, start to baste the chile with a spoon, then turn the chile and continue to brown for about 5 minutes.
- Transfer the chile to a plate lined with paper towels to remove excess oil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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