By Kelly Bogard
It’s spring planting season! And I don’t know about you, but I get pretty excited knowing there are lots of veggies coming my way for summer meals.
Tomatoes are great in the summer months. Did you know they have a cousin called a Tomatillo that is just as good in it’s own special way?
Tomatoes and tomatillos are both in the nightshade family and look quite similar until you cut them open. And they are both good for way more that just salsa.
For Fried Green Tomatillos, you will need…
3 to 4 tomatillos
1 c. buttermilk
1 c. flour, divided
1/2 c. breadcrumbs
1/2 c. cornmeal
1 tbsp. seasoned salt
1 tsp. pepper
1 tsp. Tabasco sauce
Tomatillos are meatier and have tiny seeds compared to tomatoes. They are also quite tangy and come wrapped up like a special present with their paper husk. But like traditional fried green tomatoes, their flavors really burst when breaded and fried.
Start by removing the husks, washing and patting dry the fruit. Then, divide the flour in half into two containers. Put the breadcrumbs and cornmeal in one container and the dry seasonings in the other. Whisk together all of the wet ingredients in a small bowl.
Slice the tomatillos in thick slices. Then dredge in the seasoned flour, then dip in the egg wash and finally in the breading flour. Repeat until all of the slices are coated. Go ahead and start your oil heating over medium high heat, too.
These green goodies are great by themselves or with some Buttermilk Ranch Dressing for dipping. As spring turns to summer, be sure to watch for more veggies popping up in gardens and fields in your area. They will bring major color and flavor to your table. From all of us at Texas Table Top, enjoy!