Fried Green Tomatillos With Burrata Cumin And Basil Recipes

BEST FRIED GREEN TOMATOES

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.

TOMATILLOS FRITOS (FRIED GREEN TOMATILLOS)

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.