Fried Green Tomatillo Tots
By Nancy Eisman
This is a perfect recipe for Cinco de Mayo or any celebration where you want your guests to shout “Ole!”. We’re taking that Southern classic fried green tomatoes even further south, and then over the border and through the woods, to bring something tart, crispy, and zesty to your tastebuds and table.
The main PB 411 subs are out-goes-the-dairy and in-comes-the-nut or soy milk, and hold the eggs because this flax/water concoction has you and your tots covered. The remoulade dipping sauce is fantastic, but I’d be lying if I didn’t say a bowl of guac on the side would not be denied.
Vegetable or peanut oil for frying
1 package Melissa’s Tomatillos Milperos
2 tablespoons flax meal
7-8 tablespoons water
¾ cup unsweetened (very important) almond or soy milk
¾ cup all purpose flour
¾ cup cornmeal
1 tablespoon Hatch chile powder
1 teaspoon fresh ground black pepper
Sea salt for sprinkling
Whisk the flax and water in a small bowl and set aside for 2-3 minutes. Adjust water to reach a dipping consistency.
Place 3 layers of paper towels on a platter to hold the fried tots after cooking, with the sea salt nearby.
Remove and discard the paper-like outside of the tomatillos, rinse the tomatillos in cold water, dry them off, and cut them in half.
In a heavy bottom saucepan heat about 2 inches of the oil over medium heat until it’s slightly sizzling.
Create an assembly line of 1) halved tomatillos milperos, 2) a dish of the milk, 3) the flax/water mixture, and 4) a bowl with the cornmeal, into which you’ve stirred the Hatch powder and black pepper.
Use a fork to dip each halved tomatillo into the milk, then dredge in the flour (shaking off any excess), then dunk into the flax “egg”, then coat with the cornmeal, and carefully drop each one into the sizzling oil. Put in as many as will fit your pan, allowing space between each tot.
Fry about 1 minute per side until light brown and crispy. Remove them to the paper towel lined platter and sprinkle with the sea salt. Repeat. Repeat. Repeat until all gone.
Serve with the remoulade and some toothpicks.
Remoulade Dipping Sauce
1 cup plant-based mayo (my choice is Vegenaise)
1 ½ tablespoons Dijon or brown mustard
1 tablespoon prepared horseradish
1 garlic clove, minced
2 teaspoons sweet pickle juice
1 ½ tablespoons smoked paprika
½ teaspoon Hatch chile powder
1 ½ tablespoons minced fresh cilantro
s & p
Whisk all the ingredients in a bowl. Season with salt and pepper. Adjust heat to taste.