Fried Tomatillos with Creamy Cumin Dip

Ingredients:

  • ½ cup sour cream
  • 1 cup mayonnaise
  • 1 tablespoon hot sauce
  • 1¼ teaspoons ground cumin
  • 1 teaspoon fresh lime juice
  • ¼ teaspoon ground coriander
  • 8 large tomatillos
  • 3 large eggs
  • 2 cups breadcrumbs
  • 1 cup flour
  • 2 teaspoons salt
  • 1 cup canola oil

Directions

In a medium bowl, combine sour cream, mayonnaise, hot sauce, ¼ teaspoon cumin, lime juice, and coriander. Refrigerate dip until ready to serve.

Cut tomatillos into ¼ inch thick slices and set aside.

In a shallow small bowl, beat eggs. In a shallow medium bowl, combine breadcrumbs, flour, salt, and remaining cumin.

In a skillet over medium-high heat, heat canola oil.

Working in batches, dip tomatillo slices in egg, then in breading; shake off excess. Repeat.

Fry the slices until deep golden brown, 2-4 minutes per side. Drain on a paper-towel-lined plate.

Serve immediately with reserved creamy cumin dip.

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