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.
Good as a veggie dip, or spread on a sandwich or wrap.
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
All rights reserved©