½ cup sour cream
1/3 cup mayonnaise
1 tbsp. hot sauce
1 ¼ tsp. ground cumin
1 tsp. fresh lime juice
¼ tsp. ground coriander
8 large tomatillos, husked and rinsed
3 large eggs
2 cups breadcrumbs
1 cup flour
2 tsp. salt
1 cup canola oil
Preparation:
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 to 4 minutes per side. Drain on a paper-towel-lined plate. Serve immediately with reserved creamy cumin dip. Serves: 6.