Fried tomatillos are delightfully akin to fried green tomatoes - but with that lovely lemony kick that make tomatillos so delicious. Use large tomatillos for this dish, otherwise you'll have slices so small that you'll end up with more "fried" than "tomatillo."
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 to 6 servings
- 4 large tomatillos
- 1/2 cup flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. cayenne (optional)
- 1 egg
- 2 cups bread crumbs or 1 cup cornmeal
- Canola or vegetable oil for frying
- Coarse salt for sprinkling (optional)
- Cut the tomatillos into 1/2-inch-thick slices.
- In a medium bowl, combine the flour, salt, pepper, and cayenne, if using. In a second bowl, whisk the egg with 1/4 cup of water. Put the bread crumbs or cornmeal in a third bowl. Put the bowls in that order: flour, egg, crumbs.
- Bread each tomatillo slice by putting it in the flour, shake off any excess flour, then dip in the egg wash to coat, let any excess drip off, and then put in the bread crumbs or cornmeal. Set on a tray or large plate and repeat with remaining tomatillo slices.
- Heat about 1/2 inch of oil in a wide, heavy pan over medium high heat. When oil is about 375°F. If you don't have a thermometer, you can know it is hot enough when you submerge the end of a wooden spoon in the oil and the oil immediately and vigorously bubbles up around it. If those bubbles splatter or jump up the sides of the spoon, then the oil is too hot.
- When oil is hot, fry as many coated tomatillo slices as fit without crowding or touching in the pan. Fry until golden brown on one side, gently turn over using tongs, and fry until golden brown on the second side. Transfer to a cooling rack placed over paper towels or a baking sheet to drain. Repeat with remaining tomatillo slices. Sprinkle with coarse salt and serve hot.