Fried Green Tomatillos with Jalapeno Dipping Sauce

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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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 and 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 and proceed as directed.

Makes 6 servings.

From Southern Living.