Corked Bat
Chances are, if you're a baseball fan, you've heard of "corked bats." But this is a different Corked Bat. It's a delicious appetizer of pecan-crusted, deep-fried, green chile. After my very first bite, I was all in! They're THAT good. The recipe comes from The Game Sports Bar in Las Cruces, New Mexico. But, of course, you can now make them yourself.
Ingredients
Instructions
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To Make Corked Bat Appetizers
Season chile halves with salt and pepper on both sides. Pour enough oil for deep frying in large skillet and begin heating. Place 1/2 cup flour, pecans, and Panko bread crumbs in food processor and pureé. When fully combined, transfer bread crumb mixture into a shallow dish. Set remaining 1 cup of flour into separate shallow dish. And set up an assembly line with buttermilk in a third dish. First, dip individual chiles into the flour and get them fully coated on both sides. Then dip them into the buttermilk. Finally, dip them into the bread crumbs until they are fully covered. Set aside until all chiles have been dipped and coated. Then deep fry each pecan coated chile in the hot oil until they're a golden brown. Place on paper towels for excess oil to drain. And serve hot with ranch dressing for dipping.
