When green tomatoes are out of season, chef Belinda Smith-Sullivan suggests swapping in tomatillos. "It's not a tomato, but it's tomato-esque," she says.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

20 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • In a large bowl mix buttermilk with blackened seasoning. Add tomatillos; let stand 30 minutes. Line a baking sheet with parchment paper; add a wire rack.

  • For aioli: In a food processor combine yolk, lemon juice, garlic, and a pinch kosher salt; pulse a few times. With processor running, slowly add enough olive oil until sauce is thick. Add cayenne and pulse a few more times; chill.

  • For tomatillos: In a medium shallow bowl combine the cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. One by one, take a tomatillo slice, shake off excess buttermilk, and dredge in cornmeal, making sure each side is thoroughly coated. Place slices on rack.

  • In an extra- large skillet add canola oil to about 1/2 inch deep. Heat over medium. Working in batches, fry tomatillos until golden brown 1 1/2 to 2 minutes per side. Continue until all are cooked, adding oil as needed. Drain on a platter lined with paper towels. Garnish with scallions and serve with aioli. Serves 10 to 12.


*If you don't have one of these blends, stir together a little paprika, garlic powder, salt, and black pepper.**Use a pasteurized egg's yolk if you have a compromised immune system.

Nutrition Facts

437 calories; fat 40g; cholesterol 19mg; saturated fat 4g; carbohydrates 19g; mono fat 26g; poly fat 9g; insoluble fiber 3g; sugars 5g; protein 3g; vitamin a 207.2IU; vitamin c 12.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.3mg; vitamin b6 0.1mg; folate 16.3mcg; vitamin b12 0.1mcg; sodium 79mg; potassium 339mg; calcium 41mg; iron 1.3mg.