Fried Tomatillos with Cilantro-Jalapeno Aioli

Move over fried green tomatoes, Fried Tomatillos are in town! Bright, citrusy, tangy, and with a golden-brown and crunchy exterior, these Fried Tomatillos are so good! Serve them with spicy cilantro-jalapeno aioli or your favorite salsa!

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With a crunchy, golden brown outside and soft, tangy tomatillo inside, these Fried Tomatillos are just about the tastiest side dish. So easy to make and needing only a handful of ingredients and some seasoning, everybody can make this tasty treat. Serve your pan-fried tomatillos with a delish cilantro-jalapeno aioli or your favorite sauce or salsa.

Everyone is going to gobble these tasty tomatillos up, so make sure you’ve got enough for everyone!

What Are Tomatillos?

Tomatillos might look like green tomatoes, but they’re not tomatoes at all. Also known as Mexican husk tomatoes, tomatillo means little tomato in Spanish, but these nightshades are more closely related to gooseberries than tomatoes. They are sold in a papery husk that you’ll need to remove before dicing, and wash them, too, because dirt and sticky sap can get trapped under the surface of the husks.

Look for firm, bright green tomatillos when buying them at the store. Size isn’t so important – they can be small or large – they all work in this easy Tomatillo Pico de Gallo.

Ingredients

• Cooking oil – Avocado or peanut oil is great for shallow frying.
• Tomatillos – About 1 pound, hulled, washed, and sliced about 1/3 to 1/2 inch thick.
• All-purpose flour
• Cornmeal – White or yellow cornmeal is fine.
• Salt – I use kosher salt. Use half as much salt if you’re using table salt.
• Cumin – Ground cumin. A little goes a long way—too much will overpower the tomatillos.
• Turmeric – Optional but adds a lovely golden color.
• Garlic powder – Powder, not salt. Garlic salt will make the tomatillos too salty.
• Onion powder – Powder, not salt. Garlic salt will make the tomatillos too salty.
• Egg – Large egg. Beaten with the milk to make the dredging liquid. Milk – Whole milk works best. Helps the coating stick. Buttermilk works too and adds
• Milk – Whole milk works best. Helps the coating stick. Buttermilk works too and adds tang.

How To Make The Best Fried Tomatillos

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by mixing the flour, cornmeal, salt, cumin, turmeric, garlic powder, and onion powder in a shallow bowl. Whisking the dry ingredients together helps distribute the seasoning evenly throughout the coating.

In a second shallow bowl, whisk together the egg and milk until smooth and fully combined.

Pour about ½ inch of oil into a heavy-bottomed skillet. A cast-iron skillet works especially well because it holds heat evenly during frying. Heat the oil to about 375°F, or until a pinch of flour sizzles immediately when dropped into the oil.

Dip each sliced tomatillo into the flour mixture first, coating both sides lightly. Then dip it into the egg and milk mixture, allowing any excess to drip off. Return the tomatillo to the flour mixture for a final coating, gently pressing the flour mixture onto the surface so it sticks well.

Set the coated tomatillos aside on a plate or wire rack while you finish breading the remaining slices and wait for the oil to fully heat.

Carefully lay the battered tomatillo slices into the hot oil, working in batches so the skillet stays full but not overcrowded. A spider strainer or fish spatula makes turning and removing them much easier.

Cook for about 2 minutes, or until golden brown on the bottom, then flip and cook for another 2 minutes until golden brown on the other side.

Remove the fried tomatillos from the oil and transfer them to a wire rack or paper towel-lined plate to drain briefly.

Serve immediately with cilantro-jalapeno aioli.

Ingredients to Make Cilantro-Jalapeno Aioli

• Mayonnaise – Any brand, full or low-fat, will work.
• Cilantro – Fresh cilantro, tough stems picked off.
• Jalapeno – Seeds and membrane removed if you don’t like it too spicy.
• Garlic – Fresh garlic cloves.
• Lime juice – From a fresh lime.
• Cumin
• Salt and pepper – Season to taste.

How To Make The Best Cilantro-Jalapeno Aioli

Add all the ingredients to a blender or small food processor.

Pulse until the mixture is smooth and well combined. Stop and scrape down the sides as needed so everything blends evenly. An immersion blender also works well for smaller batches.

Taste the aioli and season with salt and pepper as needed.

Chef Jenn’s Tips

• You can make the cilantro-jalapeno aioli ahead of time – up to 2-3 days, and keep it in the fridge.
• Don’t like cilantro? Use parsley in the aioli instead of cilantro.
• Avoid flour mittens by keeping one hand for the wet application (the tomatillos in egg-milk) and use the other hand for dredging the tomatillo slices in the flour.
• Working with hot oil is dangerous – keep kids away from the stove and be wary of splashes.
• A slotted spoon or slotted spatula works best for removing the fried tomatillos from the pan. Tongs may puncture them, and the liquid inside can sizzle and splash.

Make It A Meal

Fried Tomatillos are delicious as an appetizer or as a side dish. Pair them with a tasty sandwich loaded with smoked pork lunch meat, a tasty quesadilla, pork tenderloin, or a great steak. Don’t forget about dessert! These Turtle Brownies are too good to pass up!

Storage

The cilantro-jalapeno aioli will keep in an airtight container in the fridge for several days, but once cooked, the Fried Tomatillos are best eaten fresh.