These Hatch green chile fries are absolutely delicious, and are a scrumptious and addictive snack or appetizer. The combination of the earthy flavor and the crispy batter is simply irresistible.
I love spicy food. Living in California, I had access to all kinds of delicious Mexican cuisine, and my favorite dishes were always the ones that had some kind of hot pepper in them. Whether it was jalapenos, chiles, poblanos, or something else, I have always been a fan of the earthiness, heat, and bite of spicy peppers. When I moved to Texas, it was like an entirely new world opened up. There were even more spicy options thanks to Tex-Mex food. Of course, you can find Tex-Mex in California, and although it’s good, it’s just not the same as what we have here in Texas.
As a long-time lover of peppers, I’ve incorporated them into my cooking since the very beginning, and one thing I love to do is take the idea of one food and transfer it to another. A mashup, if you will. That’s what you get with these Hatch green chile fries. They’re crispy and fried to perfection on the outside and tender, flavorful, and hot on the inside – kind of like a spicy French fry.
Hatch Green Chile Fries
These fries start with hatch green chiles that I cut into thin, long strips. Then I batter them in flour, a buttermilk mixture, and a final coating of a panko and tempura mix for the ultimate crispy exterior. I deep fry them until golden brown and super crispy, and then it’s just a matter of chowing down! I’ll serve them as a side or an appetizer with dipping sauce. Everyone always loves them, and they’re always gone in a flash.
Why You’ll Love These Fried Hatch Chiles
- Hatch chiles have a complex flavor that is both smoky and earthy, and they also have a slight sweetness, which mellows out the heat.
- They are versatile and can be served as a snack, appetizer, or a side dish. They are a great addition to a game day spread or a midday snack.
- They’re easy to make and can be customized and adjusted to your liking by adding or omitting other ingredients in the batter.
- Hatch chiles are seasonal and only available for a short time each year, so you’ll want to enjoy them while you can. August and September are typically the only months they are harvested, so now is the time to stock up.
Hatch Green Chile Fries Ingredients
It only takes a few simple ingredients to make this recipe – a common them among all of my recipes. Everything you need can be found in one quick trip to the grocery store.
- Hatch green chiles are a type of chile pepper that is grown in the Hatch Valley of New Mexico, and are only available a couple months out of the year. They are known for their mild to medium heat and their slightly sweet flavor.
- All purpose flour is used to coat the thin strips of hatch chile “fries.”
- Buttermilk adds a tangy flavor to the batter and helps tenderize the green chiles.
- Large egg helps to bind the batter together.
- Panko bread crumbs add a light and crunchy texture to the Hatch chile fries.
- Tempura batter mix adds a light and airy touch to the batter and helps create a crispy and flavorful coating.
- Garlic powder adds a savory and garlicky flavor to the fries.
- Slap Ya Mama® is a Cajun seasoning that adds a spicy flavor to the fries.
- Black pepper adds a peppery flavor and a little heat to the fries.
- Vegetable oil is a neutral-flavored oil that is perfect to use for deep frying because it has a high smoke point, which means that it can be heated to high temperatures without burning.
How to Make Fried Hatch Green Chile Fries
Making these chile fries is a very easy affair. It only takes a few minutes of prep and even less time in hot oil, and you’ve got some super crispy and super delicious fries on your hands!
Step 1: Prep the Chiles
Using gloves, wash the chiles, remove the stems, and cut them into thin, long strips. Set aside.
Step 2: Make the Dredging Station
Add the flour to a shallow bowl. Whisk the buttermilk and egg together in a second shallow bowl. Finally, combine the bread crumbs, tempura, garlic, salt, Slap Ya Mama, and pepper in a third shallow bowl.
Step 3: Coat the Chiles
Dredge the chile strips in the flour. Then, dip them into the buttermilk mixture. Finally, dredge them in the bread crumb mixture to coat completely.
Step 4: Fry
Heat vegetable oil in a skillet over medium-high heat until very hot. Then, add a few strips at a time to the hot oil and fry them for 1 to 2 minutes on each side until golden and crispy on all sides. Transfer the fries to a plate lined with paper towels, and continue frying until all the fries are made. Enjoy!
- Always wash your hands and never touch your face when working with hot peppers.
- Let the excess buttermilk drip off of the fries before dredging them in the bread crumbs for an even coating.
- Work in batches so you don’t overcrowd your oil. This keeps the oil hot and make crispy fries rather than greasy soggy ones.
- You can make this recipe with any of your favorite hot peppers.
- Gently tap the excess coating off of your fries and air fry them instead of deep frying them.
- If you don’t have buttermilk, simply add 1 tablespoon of vinegar or lemon juice to a liquid measuring cup and then add enough milk to make one cup. Let it sit for 5 minutes and you have buttermilk.
Hatch green chiles have a Scoville Scale score of between 1,500 and 2,500 units. So Hatch green chiles are about as hot as a poblano or Anaheim pepper.
A green chile can be any of the 7 different types of Mexican chile peppers. Hatch green chiles are simply one of those varieties.
Yes, you can. Simply tap the excess coating off to avoid a mess in your air fryer and air fry the chile fries.
Jalapenos are slightly hotter than Hatch chiles, but not by much.
New Mexico Hatch chiles are widely considered to be the best-tasting green chile pepper. Their thick flesh has a rich, buttery, intense flavor, and that is further enhanced with a wonderful smokiness if the chiles are roasted.
Yes, you can. Add the desired amount of roasted chiles to a freezer-safe bag, flatten and remove all the air, seal the baggie, and freeze. Roasted hatch chiles can last up to a year in the freezer as long as they are properly packed for storage.
How to Store and Reheat Leftover Fried Green Chile Fries
These Hatch green chile fries will last for up to 4 days in an airtight container in the refrigerator. To reheat the fries, air fry them at 400 degrees until hot and crispy.
Try These Delicious Crispy Fried Hatch Chile Fries Today
These Hatch chile fries are packed with bold flavor, a kick of heat, and a perfectly seasoned, super-crispy coating that makes them the ultimate fried pepper. These peppers are amazing as appetizers or snacks with dipping sauce, as hot and crispy side to burgers, dogs, and barbecue, or as an addition to your next Mexican-inspired feast. The best part is that they’re so easy to make, too. Give these a try, and I know you’ll be making them for years to come.
Hatch Green Chile Fries
- Heat vegetable oil in a skillet over medium high heat.
- Using gloves, wash, remove stems and cut hatch green chilies into thin, long strips and set aside.
- In a shallow bowl, add flour (you can use a gallon zip bag instead of a shallow dish to save some time).
- In another shallow bowl, whisk buttermilk and egg together. Set aside.
- In a third bowl, combine bread crumbs, tempura, garlic salt, Slap Ya Mama®, and pepper. Set aside.
- Start by adding the green chile strips into the flour, then dip into the buttermilk and egg mixture, and lastly dip into the panko tempura mixture.
- Place coated strips into the hot oil.
- Cook on one side for 1-2 minutes and then turn over and cook for another 1-2 minutes.
- Hatch green chile fries are done when they are crispy and golden brown in color.
Also, you can follow us on Pinterest, Facebook, Instagram and YouTube. Remember to “like” or “follow” us on all social media. Here are a few pics that are perfect to save to your favorite Pinterest boards on Pinterest.