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.