Categories: Appetizers

Ingredients

• 1/2 c. sour cream
• ⅓ c. mayonnaise
• 1 tbsp. Hot sauce
• 11/4 tsp. ground cumin
• 1 tsp. fresh lime juice
• 1/4 tsp. ground coriander
• 8 large tomatillos
• 3 large eggs
• 2 c. breadcrumbs
• 1 c. flour
• 2 tsp. salt
• 1 c. canola oil

Directions

1. In a medium bowl, combine sour cream, mayonnaise, hot sauce, 1/4 teaspoon cumin, lime juice, and coriander. Refrigerate dip until ready to serve.
2. Cut tomatillos into 1/4-inch-thick slices and set aside. In a shallow small bowl, beat eggs. In a shallow medium bowl, combine breadcrumbs, flour, salt, and remaining cumin.
3. In a skillet over medium-high heat, heat canola oil. Working in batches, dip tomatillo slices in egg, then in breading; shake off excess. Repeat. Fry the slices until deep golden brown, 2 to 4 minutes per side. Drain on a paper-towel-lined plate. Serve immediately with reserved creamy cumin dip.

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