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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. Ingredients:
2 egg white, lightly beaten |
1/3 cup cornmeal |
1/2 teaspoon herbes de provence |
1/2 teaspoon garlic salt |
ground black pepper to taste |
8 tomatillos, husked and sliced 1/4 inch thick |
2 tablespoons vegetable oil |
Directions:
1. Place egg whites in a shallow bowl. In a separate shallow bowl, mix together cornmeal, herbs, salt and pepper.
2. Heat oil in a skillet over medium heat. Dip tomatillo slices in egg whites, then dredge in cornmeal mixture turning to coat both sides.
3. Fry tomatillo slices 2 to 3 minutes per side, or until golden brown. Be careful not to over cook; tomatillos should be tender, but not totally softened. Serve immediately.
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