Recipe by COOKGIRl
If you can fry green tomatoes why not green tomatillos?
Top Review by Montana Heart Song
I use tomatillos all the time Great recipe.I cut flour in half, use 1/4 cup c ornstarch and the cornmeal. The breading doesn't flake off. Sometimes I use the hot sauce, sometimes I use
liquid smoke and put it in the egg wash, when I am grilling in a grill pan on the Barbaque.
- 1 lb fresh tomatillo
- 1 cup milk, for soaking
- 1 egg, beaten
- 1 teaspoon lemon juice
- 1⁄2 teaspoon Tabasco jalapeno sauce, to taste
- 1⁄2 cup flour
- 1⁄2 cup fine grain semolina meal or 1⁄2 cup finely ground yellow cornmeal
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon black pepper
- 2 tablespoons oil or 2 tablespoons lard, for frying
- fresh minced cilantro
Directions See How It's Made
- Remove the papery husks and stems from the tomatillos. Under warm running water. gently rub the tomatillos using your fingers to remove the sticky residue. Pat dry. Cut up into 1/4" slices.
- In skillet heat the oil.
- In a non-reactive shallow dish, mix together the milk, egg, lemon juice and Tabasco sauce. Soak the tomatillo slices in the milk mixture for about 30 minutes.
- On a piece of waxed paper, stir together the flour, semolina meal (or cornmeal), salt and pepper. Set aside.
- Remove one slice of tomatillo from the milk mixture then dredge each tomatillo slice into the flour, shaking off any excess flour.
- Heat a castiron skillet to medium-high and add oil or lard. Fry the slices on each side for 5 minutes or until crispy. Do not crowd the tomatillos.
- Transfer to paper towels to soak up the grease.
- Season with salt and pepper to taste. Garnish with fresh minced cilantro if desired. Serve warm.
- Servings are approximate.