Fried Green Tomatillos
- 30 min.
- 3 min.
- Husk and rinse tomatillos. Cut tomatillos into ¼-inch-thick slices; set aside.
- In a medium bowl, combine cream and chili sauce; set aside. In a large resealable plastic bag, add cornmeal, flour and paprika; seal and shake to mix.
- Alternatively dip tomato slices into buttermilk mixture and cornmeal mixture twice until well coated; set aside.
- In a heavy, deep 3-quart saucepan or deep fryer, heat oil to 350°F. For heavy saucepan, allow at least 2 inches of oil. For deep fryer, follow instructions for quantity of oil. Working in batches, fry tomatillo slices for 3 minutes or until golden brown. Remove with a slotted spoon and set on paper towels to drain.