• Liz Talley - Urban Graze

Fried Tomatillos

These make a tasty little appetizer or snack. Especially good served with a cool, creamy dip, such as the one below.

Dip ¼” slices of tomatillo in milk and then dredge both sides with seasoned cornmeal. If you like, in addition to salt and pepper, you can season the cornmeal with a pinch of dried herbs such as oregano or thyme, or a spice like chili or cumin powder. Set the prepared slices on a plate.

Heat 1-2 Tbsp. oil in a skillet (bottom of the skillet should be just very lightly covered with oil). When sizzling hot, add the tomatillo slices and fry until crispy, about 1 minute on each side. Remove and set on paper towels to absorb any excess oil and serve right away.

Excellent with Cilantro Dip below.

Cilantro Dip

Good as a veggie dip, or spread on a sandwich or wrap.

Blend together:

¼ c. mayonnaise

1-2 Tbsp. snipped cilantro

1-2 Tbsp. minced sweet and/or hot peppers

2 tsp. lime juice

Salt and pepper to taste

Recipe created or adapted by Liz Talley, Urban Graze

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