Fried green tomatillos are as juicy and crunchy as it gets – who doesn't love that combination? The delicious spicy-cumin dipping sauce gives them the perfect accent. Well, when is something fried NOT good? This recipe is a bit tangier than the similar Southern classic: Fried Green Tomatoes.
It's a perfect finger food to snack on or to serve as an appetizer.
Fried Green Tomatillos
3 - 4medium tomatilloshusks removed, sliced into 1/4-inch to 1/3-inch pieces
Make the dipping sauce first by whisking all ingredients together. Cover and refrigerate for at least 30 minutes.
Cut the tomatillos in 1/4-inch to 1/3-inch pieces. Season tomatillos with salt and pepper.
Set up the assembly line: one bowl with flour, another bowl with the egg and milk (whisked), another bowl with panko, chile powder, cumin and salt.
Dredge a tomatillo in the flour, dip it in the egg mixture and then dredge in the panko. Repeat with remaining tomatillos until all are coated.
Heat a 1/4 inch of oil in a skillet over medium-high heat until hot. Drop a few panko bread crumbs into the skillet and if they sizzle, it's hot enough. Fry tomatillos, in batches if needed, until crispy and golden, about 3 minutes. Transfer to a paper towel-lined plate, sprinkle with salt. Serve immediately with dip.