Rating: 3.5 stars 3.5
14 Ratings
  • 5 star values: 2
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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; carbohydrates 13.4g; fat 7.7g; sodium 255.8mg. Full Nutrition
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