Fried Green Tomatillos
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
2 egg whites, lightly beaten
1/3 cup cornmeal
1/2 tsp herbes de Provence
1/2 tsp garlic salt
Ground black pepper to taste
8 tomatillos, husked and sliced 1/4-inch thick
2 Tbsp vegetable oil
Place egg whites in a shallow bowl. In a separate bowl, mix together cornmeal, herbs, salt and pepper.
Heat oil in a skillet over medium heat. Dip tomatillo slices in egg whites, then dredge in cornmeal mixture turning to coat both sides.
Fry tomatillo slices 2 to 3 minutes per side, or until golden brown. Be careful not to overcook. Tomatillos should be tender, but not totally softened. Serve immediately.