Fried Green Tomatillos Recipes

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Steps:

• Remove the papery husks and stems from the tomatillos. Under warm running water. gently rub the tomatillos using your fingers to remove the sticky residue. Pat dry. Cut up into 1/4" slices.
• In skillet heat the oil.
• In a non-reactive shallow dish, mix together the milk, egg, lemon juice and Tabasco sauce. Soak the tomatillo slices in the milk mixture for about 30 minutes.
• On a piece of waxed paper, stir together the flour, semolina meal (or cornmeal), salt and pepper. Set aside.
• Remove one slice of tomatillo from the milk mixture then dredge each tomatillo slice into the flour, shaking off any excess flour.
• Heat a castiron skillet to medium-high and add oil or lard. Fry the slices on each side for 5 minutes or until crispy. Do not crowd the tomatillos.
• Transfer to paper towels to soak up the grease.
• Season with salt and pepper to taste. Garnish with fresh minced cilantro if desired. Serve warm.
• Servings are approximate.

Steps:

• This looks like a lot of work, but it really isn't. All you have to do is set yourself up for success! First, line a baking sheet with paper towels or parchment paper. Set a cooling rack over it. This will be where you land your fried 'maters.
• Then, using your hands, rip the burrata into bite-size pieces (1 per slice of tomatillo), and line them up on a plate. Season them with a little salt and pepper. Slice your lime into wedges so that it's easy to squeeze over the top of the whole thing at the end; keep your basil handy too. Set them aside.
• To make the cumin oil: In a very small skillet (cast-iron if you have it), warm the olive oil until it's nearly smoking. Add the cumin seeds. (The seeds should sizzle once they hit that oil! If not, your oil is not hot enough.)
• Cook, swirling the pan every now and then, until the cumin seeds darken in colour (don't let them burn!). As soon as they've darkened, pour the oil into a small bowl, and let it cool.
• Then, grab a large skillet (again cast-iron is awesome) and set it over medium-high heat. Add the canola oil. Keep an eye on it while you set up your dredging station (if it starts to smoke, take it off the heat to cool off).
• Pour the buttermilk into a flat-bottomed dish, and season with a little salt and pepper. In another similarly shaped bowl, whisk together the cornmeal, flour, garam masala, and cayenne pepper. Season it also with a generous pinch of salt and pepper.
• To check that the oil is hot, drop a pinch of the flour-cornmeal mixture into the pan. If it sizzles enthusiastically at you, it's time to go!
• Dip both sides of a tomatillo slice in the buttermilk. Then, using your other hand (to avoid the "claw"), dredge it in the cornmeal mixture. Shake off excess cornmeal, and drop it into the oil. Repeat with as many slices as you can fit into the pan without overcrowding. By the time you've placed the last slice in the pan, it will probably be time to flip the first one. It should be lightly golden, but not soft. Cook another minute or so, and then remove to the parchment-lined baking sheet.
• To assemble: Place the tomatillos on a platter. Top each one with a piece of burrata. Drizzle those puppies with a little cumin-infused oil. Sprinkle some basil over the top and finish with a squeeze of lime juice. Serve your fancy-pants fried green beauties immediately!
• Combine the cinnamon sticks, whole cloves, green cardamom pods, and black cardamom pods into a spice/coffee grinder and grind until fine. Store the masala in an airtight container away from direct sunlight.