- 1 cup flour
- 5 large eggs, lightly beaten
- 2 tablespoons Dijon or yellow mustard
- 2 cups panko breadcrumbs
- 3/4 cup grated Parmigiano-Reggiano cheese
- Kosher salt and pepper
- 1 1/2 pounds chiles (a combination of poblano, Anaheim and jalapeo) seeded and cut into 1-inch-wide strips
- 3/4 cup buttermilk
- 1/2 cup sour cream
- 1 tablespoon white wine vinegar
- 1 clove garlic, grated or pasted
- 1 teaspoon hot sauce
- 3 tablespoons finely chopped chives
- 3 tablespoons finely chopped fresh dill
- 3 tablespoons finely chopped flat-leaf parsley
Preheat oven to 400F.
Line up 3 shallow bowls on the counter: spread the flour out in one, beat the eggs with the mustard and 2 tablespoons of flour (from the first bowl) in the second and mix together the panko, Parmigiano-Reggiano some salt and pepper in the third.
Coat the chile strips in the flour, egg and breadcrumb mixture, and place on a baking sheet in a single layer. Roast the chiles on the baking sheet, turning halfway through baking, until golden brown and crispy, about 18 minutes.
While the fries are roasting, make the ranch dipper: In a medium bowl, mix together the buttermilk, sour cream, vinegar, garlic, hot sauce, chives, dill and parsley. Season with salt and pepper.
Serve the fries immediately with the ranch dipper alongside.