Categories: Appetizers

Ingredients

• 1 lb. tomatillos
• 1 cup cornmeal
• 1/2 tsp paprika
• 3 eggs
• 1/4 cup vegetable oil
• Chipotle mayo, for serving

Directions

1. Cut tomatillos into 1/2-inch slices. In a bowl, combine cornmeal and paprika; season. In another bow, beat eggs. Dip tomatillos in egg, then cornmeal, pressing to make sure the coating adheres. In a large skillet, heat oil over medium-high. Cook tomatillos, turning once, until crispy, about 3 minutes. Serve with chipotle mayo.

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