"Wayne Lundberg" wrote in message
...
I still
have not mastered the art of having the egg batter stay on the chile pod
and
love chile relleno!

snip

Wayne, I think I have seen you remark before on not being able to get the
batter to stick to the chili. Diana Kennedy says in many of her cookbooks to
make sure the chili is completely dried off on the outside. I agree
completely with this, however, I have found that the chilies still seem to
"weep" with moisture, even after drying them thoroughly. I have stumbled
upon a good method, by trial and error. After soaking up the excess
moisture with paper towels, give the chilies a light dusting of flour. Shake
off the excess and set them aside while you make the batter. The slight
coating of flour on the outside of the chilies seems to help the batter to
stick a lot better and keep the chilies "dry" enough on the outside, so the
batter doesn't slide off when frying. I also find the finely sifted flour
you can buy in a cardboard can (Wondra or Pillsbury) is a better consistency
than regular flour.
One more thing.....when I fry the rellenos I treat em like they were a
newborn baby.............eaaaaaaasy does it with the handling, lol. When you
remove them from the hot oil and set them aside to cool, they become a lot
more condusive to handling while staying intact. Then, you put em on a plate
and smother em with Green Chili...............OMG, died and gone to
heaven????? YA!!!!!!

Hope this helps!!
Happy Relleno frying!!
misschef