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Fried tomatillos on a black plate drizzled with cilantro-jalapeno aioli.
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4.86 from 7 votes

Fried Tomatillos with Cilantro-Jalapeno Aioli

Crispy and golden brown on the outside and tangy and juicy inside, Fried Tomatillos are the perfect appetizer or side dish. Easy to make, and with a zippy Cilantro-Jalapeno Aioli on the side, this dish is just too good go pass up!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizers, Side Dish
Cuisine: American, Tex-Mex
Keyword: aioli, cilantro, cornmeal, fried tomatillos, jalapeno, tomatillos
Servings: 4 servings
Calories: 395kcal
Author: Chef Jenn


  • 1 pound tomatillos husked, washed, sliced 1/2-inch thick
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup milk
  • 1 egg
  • cooking oil enough to be about 1/2 inch in the bottom of your skillet

Cilantro-Jalapeno Aioli

  • 1/2 cup mayonnaise
  • 1/2 cup cilantro tough stems removed
  • 1 jalapeno seeds and membrane removed (at least remove the seeds as they don't puree nicely)
  • 2 tablespoons lime juice
  • 2 cloves garlic
  • 1/2 teaspoon dried cumin
  • salt and pepper to taste


  • Mix the flour, cornmeal, salt, cumin, turmeric, garlic powder, and onion powder in a shallow bowl.
  • Whisk the egg and milk in another shallow bowl.
  • Add about 1/2 an inch of oil to a heavy-bottomed skillet (cast-iron works great!) and heat it until about 375-F, or until a pinch of flour dances and sizzles when added to the oil.
  • Dunk the sliced tomatillos into the flour mixture and then into the egg and milk mixture, coating it all over. Dredge it one more time through the flour mixture, then set it aside.
  • Carefully lay a battered slice of tomatillo into the hot oil, and repeat until the skillet is full but not crowded.
  • Cook the tomatillos for about 2 minutes or until golden brown, then flip it and cook an additional 2 minutes or until golden brown on the other side.
  • Remove from the oil and serve immediately. Pass the cilantro-jalapeno aioli and dig in!

To Make The Cilantro-Jalapeno Aioli

  • Pop all the ingredients into a blender and pulse until smooth.


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.


Serving: 3slices | Calories: 395kcal | Carbohydrates: 36g | Protein: 7g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 494mg | Potassium: 474mg | Fiber: 5g | Sugar: 6g | Vitamin A: 411IU | Vitamin C: 21mg | Calcium: 48mg | Iron: 3mg