Rio Grande Egg Puffs

Directions

1. 1
   For the sauce, warm the oil in a large saucepan over medium heat.
2. 2
   Add the onion and garlic and saute until soft, about 3 minutes.
3. 3
   Stir in the chile, breaking it into lumps.
4. 4
   Gradually pour in 1 quart of water, stirring to combine.
5. 5
   Bring the sauce to a boil, then reduce the heat to a simmer.
6. 6
   Cook for about 15 minutes, stirring occasionally, until it coats a spoon thickly.
7. 7
   (The sauce can be made several days ahead, then cooled, covered, and refrigerated.
8. 8
   Reheat before proceeding.)
9. 9
   Separate the eggs, placing the whites in a nonplastic mixing bowl and the yolks in a separate medium bowl.
10. 10
    Whisk the yolks lightly, just to combine, then add the flour, baking powder, and salt.
11. 11
    Beat the egg whites with a mixer on high speed until they are stiff but not dry.
12. 12
    Gently fold the yolk mixture into the egg whites.
13. 13
    It's fine to have a few streaks remaining.
14. 14
    Heat 1-inch of oil to 375 degrees F in a large skillet or Dutch oven.
15. 15
    Drop a large spoonful of the batter gently into the oil.
16. 16
    Within seconds it should puff up to be about double in size.
17. 17
    Fry briefly until golden-brown and crisp, turning as needed to cook evenly.
18. 18
    Remove with a slotted spoon and drain.
19. 19
    Cut into the fritter to verify that is has cooked through but is still moist with a nearly melting center.
20. 20
    Adjust the oil temperature a bit if necessary to get the desired result.
21. 21
    Fry the remaining fritters a few at a time until all the batter is used.
22. 22
    Spoon chile sauce on a platter and arrange the fritters over it.
23. 23
    Serve immediately, passing any remaining sauce separately.