Ingredients

The following ingredients have 4 Servings
  • 3 - 4 medium tomatillos (husks removed, sliced 1/4 inch thick)
  • 1/2 cup all purpose flour
  • 1 egg
  • 1/4 cup milk
  • 1 cup panko bread crumbs
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chile powder
  • 1/4 teaspoon salt
  • oil for frying
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon white vinegar
  • 1/4 - 3/4 teaspoon chipotle powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder

Instruction

  • Make creamy chipotle dip first by whisking all ingredients together. Cover and refrigerate for at least 30 minutes.
  • Season the tomatillos lightly with salt and pepper.
  • Set up an assembly line: In one bowl place flour, in another bowl whisk together the egg and milk, in a third bowl combine panko, cumin, chile powder and salt.
  • Dredge a tomatillo in the flour, dip it in the egg mixture and then dredge in the panko. Repeat with remaining tomatillos until all are coated.
  • Heat a 1/4 inch of oil in a skillet over medium-high heat until hot. Drop a few panko bread crumbs in and if they sizzle its hot enough. Fry tomatillos, in batches if needed, until crispy and golden, about 3 minutes. Transfer to a paper towel lined plate, sprinkle with salt. Serve immediately with creamy chipotle dip.