Best 3 Fried Green Tomatillos Recipes

In the realm of culinary delights, where flavors dance and textures intertwine, there exists a dish that tantalizes the taste buds and captivates the senses: fried green tomatillos. This delectable treat, hailing from the vibrant culinary traditions of Mexico, has garnered widespread acclaim for its unique flavor profile and versatility. Whether you prefer them as a standalone snack, a zesty addition to tacos, or a crispy complement to salads, fried green tomatillos are sure to leave a lasting impression.

Our comprehensive guide delves into the art of preparing this culinary gem, providing you with three distinct recipes that cater to a range of preferences and skill levels. From the classic Fried Green Tomatillos, which showcases the simplicity and purity of this dish, to the tantalizing Green Tomatillo Tacos with Avocado Crema, which adds layers of flavor and texture, and the innovative Green Tomatillo Salsa, which captures the essence of this unique ingredient in a vibrant and versatile sauce, we have something for every palate.

Each recipe is meticulously crafted, with detailed instructions and helpful tips to ensure success. We guide you through the process of selecting the perfect green tomatillos, providing expert advice on how to achieve the ideal crispiness, and offering creative suggestions for adding your personal touch to these culinary creations. Whether you are a seasoned chef or a novice in the kitchen, our recipes will empower you to recreate these delectable dishes in the comfort of your own home.

So embark on this culinary adventure, explore the vibrant flavors of fried green tomatillos, and discover how this humble ingredient can transform your meals into extraordinary culinary experiences. Let your taste buds rejoice as you savor the delightful crunch, the tangy zest, and the harmonious blend of flavors that make fried green tomatillos a true culinary treasure.

Let's cook with our recipes!

BEST FRIED GREEN TOMATOES

Best Fried Green Tomatoes image

You can also fry up red tomatoes with this recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.

Provided by Diana Swenson-Siegel

Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

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.

Nutrition Facts : Calories 510 calories, Carbohydrate 56.3 g, Cholesterol 95.4 mg, Fat 27 g, Fiber 4.6 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 1136 mg, Sugar 9.9 g

TOMATILLOS FRITOS (FRIED GREEN TOMATILLOS)

Tomatillos Fritos (Fried Green Tomatillos) image

Make and share this Tomatillos Fritos (Fried Green Tomatillos) recipe from Food.com.

Provided by COOKGIRl

Categories Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fresh tomatillo
1 cup milk, for soaking
1 egg, beaten
1 teaspoon lemon juice
1/2 teaspoon Tabasco jalapeno sauce, to taste
1/2 cup flour
1/2 cup fine grain semolina meal or 1/2 cup finely ground yellow cornmeal
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons oil or 2 tablespoons lard, for frying
fresh minced cilantro

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.

Nutrition Facts : Calories 285.9, Fat 11.8, SaturatedFat 2.9, Cholesterol 55, Sodium 198.4, Carbohydrate 36.8, Fiber 3.4, Sugar 4.6, Protein 8.9

FRIED GREEN TOMATILLOS WITH BURRATA, CUMIN AND BASIL

Fried Green Tomatillos with Burrata, Cumin and Basil image

Provided by Aarti Sequeira

Time 30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 (4-ounce) balls burrata cheese
4 medium tomatillos (husks removed and rinsed) or 2 green tomatoes, sliced 1/4-inch thick
Kosher salt and freshly cracked black pepper
1 or 2 limes
A few fresh basil leaves, hand-torn or sliced into thin ribbons
1/4 cup extra-virgin olive oil
1 teaspoon cumin seeds
3 to 4 tablespoons canola oil, for frying
1 cup buttermilk
1/2 cup cornmeal
1/2 cup all-purpose flour (I use gluten-free all-purpose baking mix)
1 teaspoon garam masala (storebought or homemade, recipe follows)
1/2 teaspoon cayenne pepper
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds) - optional

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.

Tips:

Choose firm, unripe tomatillos for frying. Overripe tomatillos will be too soft and mushy.
Slice the tomatillos thinly, about 1/4-inch thick. This will help them cook evenly.
Use a well-seasoned cast iron skillet for frying. This will help the tomatillos get a nice, crispy crust.
Heat the oil over medium-high heat before adding the tomatillos. This will help prevent them from sticking to the pan.
Don't overcrowd the pan. Fry the tomatillos in batches if necessary.
Cook the tomatillos until they are golden brown and crispy, about 3-4 minutes per side.
Season the tomatillos with salt and pepper to taste.
Serve the fried tomatillos immediately with your favorite dipping sauce.

Conclusion:

Fried green tomatillos are a delicious and versatile side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. Serve them with your favorite dipping sauce, or use them as a topping for tacos, burritos, or salads. No matter how you choose to enjoy them, fried green tomatillos are sure to be a hit!