Hatch Chile and Corn Fritters

New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.

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  • 3 cups fresh or frozen corn
  • 4 eggs
  • 4 green onions, thinly sliced
  • 4 roasted and peeled hatch chiles
  • 1 cup grated jack cheese
  • 1 cup flour
  • 2 Tbsp. cornmeal
  • 1 tsp. Old Bay seasoning
  • 1 tsp. salt
  • 1 1/4 cups corn oil


  1. Place corn kernels in the bowl of a food processor and process until coursely chopped. Transfer to a large bowl and add the eggs, chiles, onions and cheese. Stir until thoroughly combined. Add the flour, cornmeal, Old Bay and salt. Stir until incorporated.
  2. In a large skillet, heat the oil over medium high heat. When the oil is hot (it should be shimmering) add a tablespoon of the batter and slightly flatter it out. Add 3 or 4 more tablespoons to the pan, making sure that the fitters don’t touch. Cook for 3 – 4 minutes until the fritters are golden brown at the edges. Carefully flip them over and cook on the other side. Carefully remove them from the pan and drain on a paper towel lined rack.
  3. Serve with a dollop of sour cream and salsa.

Recipe from A Communal Table