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