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Hatch chili corn fritter bites are a delightful addition to any gathering, serving as an irresistible snack or an exciting appetizer. These little bites pack a punch of flavor, combining the sweetness of fresh corn with the zesty kick of roasted Hatch green chiles. As you take your first bite, the crispy exterior gives way to a tender center that melds the comforting taste of corn with the complex depth of the chiles. These fritters are not just a treat for the taste buds; they also represent the joy of homemade cooking, allowing you to savor the satisfaction of preparing a delicious dish from scratch.

Hatch Chili Corn Fritter Bites

Discover the deliciousness of Hatch chili corn fritter bites, a perfect snack or appetizer for any gathering. These flavorful fritters combine the sweetness of fresh corn with the smoky zest of roasted Hatch green chiles. With just a handful of simple ingredients and straightforward steps, you can easily whip up these crowd-pleasers. Whether you're hosting a party or enjoying a cozy night in, these fritters are sure to impress everyone at the table.
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Ingredients
  

1 cup fresh corn kernels (can also use canned or frozen, thawed)

2 large Hatch green chiles, roasted, peeled, and finely diced

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/4 teaspoon black pepper

1 large egg

1/2 cup buttermilk (or substitute with regular milk mixed with a splash of vinegar)

1/4 cup chopped fresh cilantro

Oil for frying (canola or vegetable oil)

Optional: lime wedges, for serving

Instructions
 

Prepare the Hatch Chiles: If using fresh Hatch chiles, begin by roasting them over an open flame or under the broiler until the skins are charred and blistered. Transfer the chiles to a bowl and cover it with plastic wrap to steam for approximately 10 minutes. Once cooled, peel off the charred skin, remove the seeds, and finely dice the chiles.

    Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cumin, smoked paprika, and black pepper. Whisk together until evenly blended.

      Combine Wet Ingredients: In a separate bowl, crack the egg and whisk it together with the buttermilk until the mixture is smooth and well combined.

        Combine Ingredients: To the bowl with the dry mixture, add the corn kernels, diced Hatch chiles, and chopped cilantro. Pour the egg and buttermilk mixture into this bowl as well. Gently stir until ingredients are just blended together—aim for a thick yet slightly lumpy batter. Avoid overmixing to retain texture.

          Heat the Oil: In a deep skillet or Dutch oven, pour in enough oil to measure about 1 inch in depth. Heat the oil over medium heat until it shimmers, which is approximately 350°F (175°C).

            Fry the Fritters: Using a tablespoon or a small ice cream scoop, carefully drop dollops of the batter into the hot oil, ensuring you do not overcrowd the pan. Fry the fritters in batches for about 2-3 minutes on each side, or until they are golden brown and crispy. Once cooked, remove them with a slotted spoon and let them drain on paper towels.

              Serve: Serve the fritters warm, accompanied by lime wedges for a refreshing zesty kick. These delicious bites can be enjoyed as a delightful appetizer or a savory snack!

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

                  - Presentation Tips: Arrange the fritters on a platter with lime wedges nestled around them. Consider garnishing with additional chopped cilantro for an extra pop of color!