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.

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Recipe Summary

prep:
5 mins
cook:
5 mins
total:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place egg whites in a shallow bowl. In a separate shallow bowl, mix together cornmeal, herbs, salt and pepper.

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  • Heat oil in a skillet over medium heat. Dip tomatillo slices in egg whites, then dredge in cornmeal mixture turning to coat both sides.

  • 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.

Nutrition Facts

133 calories; protein 3.4g 7% DV; carbohydrates 13.4g 4% DV; fat 7.7g 12% DV; cholesterol 0mg; sodium 255.8mg 10% DV. Full Nutrition
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Reviews (11)

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Most helpful positive review

Rating: 5 stars
02/10/2010
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! Read More
(20)

Most helpful critical review

Rating: 2 stars
02/14/2006
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. Read More
(37)
14 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 2 stars
02/14/2006
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. Read More
(37)
Rating: 3 stars
03/10/2008
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.. Read More
(36)
Rating: 5 stars
02/10/2010
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! Read More
(20)
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Rating: 4 stars
07/05/2010
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. Read More
(7)
Rating: 4 stars
07/21/2010
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 Read More
(7)
Rating: 4 stars
10/11/2011
Pretty good for our first tomatillo experiment. We used flour as we were out of cornmeal. Will make again! Read More
(3)
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Rating: 4 stars
04/28/2012
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! Read More
(2)
Rating: 5 stars
02/08/2014
I recently discovered these little jewels in the grocery store so decided to buy a few. Had no clue what to make with them so turned to AR. I found this recipe and read the reviews. I followed the reviews advice using egg flour and lots of fresh ground pepper. Fried them until golden and served with scrambled eggs and toast for breakfast! Delicious!! Added more to grocery list!! Read More
(2)
Rating: 3 stars
03/14/2014
Very tasty with a change or two. Used the whole egg and flour instead of cornmeal. Used butter (why not??) and topped with jalapeno jelly. The trick is to fry them crispy not mushy. Read More
(1)
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