Fried Green Tomatillos recipe

4 servings

2 egg white, lightly beaten

1/3 cup cornmeal

1/2 teaspoon herbes de Provence

1/2 teaspoon garlic salt

ground black pepper to taste

8 tomatillos, husked and sliced 1/4 inch thick

2 tablespoons vegetable oil

Place egg whites in a shallow bowl.

In a separate shallow 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 over cook; tomatillos should be tender, but not totally softened.

Serve immediately.