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Fried Green Tomatillos with Jalapeño Dipping Sauce

Photo: Charles Walton; Styling: Leslie Byars Simpson
Yield 6 servings

Ingredients

  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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