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Fried Tomatillos with Creamy Cumin Dip

Fried Tomatillos with Creamy Cumin Dip

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.

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