Tomatillos Fritos Fried Green Tomatillos
Crispy, tangy, and irresistibly golden, these Tomatillos Fritos (Fried Green Tomatillos) are a delightful twist on traditional fried fare. Vibrant green tomatillos are sliced into thick rounds and coated in a perfectly seasoned blend of flour, cornmeal, and spices like paprika and ground cumin, creating a crunchy, flavorful exterior that complements their natural tartness. A quick fry in hot oil brings them to a stunning golden-brown crisp, making them an irresistible appetizer, side dish, or snack. Serve these fried green tomatillos with your favorite dipping sauces—think creamy ranch, smoky chipotle mayo, or a bright squeeze of lime—for a dish that's guaranteed to be a hit. Ready in just 30 minutes, this recipe is perfect when you're craving something savory, zesty, and full of texture. Keywords: crispy fried tomatillos, tomatillo recipes, easy appetizers.
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Recipe Information
Ingredients
- 6 whole tomatillos
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 whole large egg
- 0.5 cup buttermilk
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 cups vegetable oil
Instructions
Remove the husks from the tomatillos and rinse them under cool water to remove any stickiness. Pat dry with a paper towel.
Slice the tomatillos into 1/4-inch-thick rounds and set aside.
In a shallow bowl, mix the all-purpose flour with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, ground cumin, and paprika.
In a second shallow bowl, whisk together the eggs and buttermilk until combined.
In a third shallow bowl, combine the cornmeal with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Dredge each tomatillo slice in the seasoned flour, then dip it into the egg mixture, allowing any excess to drip off. Finally, coat the slice thoroughly in the cornmeal mixture. Repeat with all tomatillo slices and set them aside on a plate.
Heat the vegetable oil in a large skillet over medium heat until shimmering, about 350°F (175°C). You can test the oil by dropping in a small pinch of cornmeal—if it sizzles, it's ready.
Carefully add the coated tomatillo slices to the skillet in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy.
Remove the fried tomatillos from the skillet and place them on a plate lined with paper towels to drain excess oil.
Serve immediately with your favorite dipping sauces, such as ranch dressing, chipotle mayo, or a squeeze of fresh lime.
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 140% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.2 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 345 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
