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Fried Green Chile With Beer Batter and Panko Bread Crumbs

These Fried Green Chiles with Beer Batter and Panko Bread Crumbs are smoky, crispy, and packed with flavor. A perfect appetizer or snack, ready in just 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8
Course: Appetizer
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 6 –8 large green chiles Hatch, Anaheim, or poblano, roasted, peeled, and seeded
  • 1 cup all-purpose flour for dredging
  • Salt and pepper to taste
  • 1 cup beer light lager or pale ale preferred
  • 1 cup all-purpose flour for the batter
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 2 cups panko bread crumbs
  • 2 eggs beaten
  • Vegetable oil for frying

Method
 

Prepare the Chiles
  1. Roast the green chiles until blistered. Peel off the skins and remove seeds. Pat them dry with paper towels.
Make the Beer Batter
  1. In a bowl, whisk together 1 cup flour, baking powder, garlic powder, and a pinch of salt and pepper. Gradually add the beer, whisking until smooth and thick enough to coat a spoon.
Set Up Dredging Station
  1. In separate shallow dishes, set up:
Dredging flour
  1. Beaten eggs
  2. Panko bread crumbs
  3. Keep beer batter in a separate bowl.
Coat the Chiles
  1. One at a time, dredge each chile in flour, then dip in beer batter, then into beaten egg, and finally press into panko crumbs until well coated.
Fry the Chiles
  1. Heat 1–2 inches of vegetable oil in a skillet or deep pan to 350°F (175°C). Fry the chiles in batches, about 2–3 minutes per side, until golden and crispy. Transfer to a wire rack over paper towels to drain.
Serve
  1. Lightly salt and serve hot with dipping sauces like ranch, chipotle mayo, or salsa.

Notes

Pat chiles dry thoroughly to help batter adhere.
Use cold beer for best batter texture.
Don’t overcrowd the pan while frying—cook in batches.