This recipe has a long history in Northern New Mexico. Torrejas de Huevo is Spanish for Egg Fritters, and they are light, fluffy, and so delicious, especially when smothered in a spicy red chile sauce. Torrejas de Huevo are traditionally eaten during Lent, but they are yummy any time of year.
Heat 2 Tbsp. oil in a large skillet over medium low heat. Add 2 Tbsp. flour and blend for 1 minute. Add in chile powder and stir for 30 seconds, keeping in mind that chile scorches easily and you don’t want it to have a bitter taste. Have your water ready to go and carefully pour it in. Stir with a whisk to break up any lumps. Let come to a boil. Add garlic powder and salt, and mix to combine. Simmer a couple more minutes then remove from burner. You should be left with a delicious, smooth red chile sauce. Cover and set aside while making torrejas.
Separate eggs, placing yolks in small bowl, and whites in larger bowl. Use electric hand mixer to beat whites until fluffy. Gently fold in yolks, flour and salt. Heat frying pan on stove over medium high heat with oil. Drop egg mixture by the spoonful into frying pan, and fry until both sides are golden. Serve while hot, and smother with red chile sauce.