“Found this in Country Living October 2013. Putting here for safe keeping.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. In a medium bowl, combines sour cream, mayonnaise, hot sauce, 1/4 tsp cumin, lime juice and coriander. Refrigerate dip until ready to serve.
  2. 2. Cut tomatillos into 1/4 inch thick slices and set aside. In a shallow small bowl, beat eggs. In a shallow medium bowl, combine breadcrumbs, flour, salt and remaining cumin.
  3. 3. In a skillet over medium high heat, heat canola oil. Working in batches, dip tomatillo slices in egg, then in breading; shake off excess. Repeat. Fry the slices until deep golden brown, 2 to 4 mins per side. Drain on a paper-towel-lined plate. Serve immediately with reserved creamy cumin dip.

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