"A Tex-Mex variation on this Southern-American favorite. This version uses sour tomatillos instead of green tomatoes for a tangy bite! This dish is perfect served as a breakfast side dish, with red meat, or as part of a Mexican meal." — STACEYO
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egg white, lightly beaten
herbes de Provence
ground black pepper to taste
tomatillos, husked and sliced 1/4 inch thick
I used flour, just like fried green tomatoes. They were GREAT!! I made them for our super bowel party & everyone LOVED them! They went fast!
Well, I hate being the first to review a recipe, especially when it's going to be a bad one. Sorry, but this was a complete waste of my beloved tomatillos. The seasoning in the cornmeal dominated the tom's, and clashed with them. I'm going to try again but just dredge them in flour and s&p. Thanks anyway.
this was not so good..I fixed them as it said and then fixed the rest like green fried tomatoes..which was so much better..use the whole egg. and cornmeal and flour mixed and season to taste cook in a little olive oil..so good..try that..
I made these as my green tomatoes were not ready yet to harvest... I soaked them in buttermilk and dipped in Kentucky Kernal seasoned flour ( by Hodgens Mills) they turned out great...A great substitute in winter when green tomatoes are not available
I followed other reviewer's suggestions and used flour. They were actually pretty good. Made a pepper jelly-lime sauce for dipping, which really, REALLY helped them out.
Pretty good for our first tomatillo experiment. We used flour as we were out of cornmeal. Will make again!
I tried the recipe as written and agree with other reviewers. The cornmeal is overpowering. I did the second batch with buttermilk in lieu of the egg whites and mixed the seasoning with flour. Was very good!
* Percent Daily Values are based on a 2,000 calorie diet.
Fried Green Tomatillos
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 69
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