Fried Green Tomatillos with Jalapeño Dipping Sauce

Photo: Charles Walton; Styling: Leslie Byars Simpson

Recipe from


1/2 cup jalapeño pepper jelly
2 tablespoons lime juice
1 teaspoon grated lime rind
1/2 cup all-purpose flour
1 teaspoon salt, divided
1 teaspoon pepper, divided
1/2 cup milk
1 large egg
1 cup cracker meal
12 medium tomatillos, sliced
2 cups vegetable oil
1 cup bacon drippings


Cook jelly and lime juice in a small saucepan over medium heat, stirring often, until jelly melts. Remove from heat; stir in lime rind, and set aside.

Combine flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a shallow dish. Combine milk and egg in a small bowl, stirring well.

Combine cracker meal, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a shallow dish. Coat tomatillo slices in flour mixture, dip in milk mixture, and dredge in cracker meal mixture.

Heat vegetable oil and bacon drippings to 374° in a deep fat fryer. Fry tomatillo slices in batches 2 to 3 1/2 minutes or until golden. Drain on paper towels, and serve immediately with jalapeno jelly mixture.

Note: To fry whole tomatillos, peel back husks, leaving stem ends attached; proceed as directed.


June 1997