Another product of my tomatillo kick. These were super tasty, but I’m not sure I mastered getting the fried stuff to stick while still keeping it Whole 30. Any suggestions?
What you’ll need:
- Tomatillos, husked, rinsed (I used two medium ones to be a snack for two people)
- 1/4 cup almond meal
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 egg
- 1/4 cup almond milk (Whole 30 compliant)
- Coconut oil (enough to be able to fry in)
- Slice tomatillos into 1/4-inch slices
- In a small bowl, blend your spices (almond meal, paprika, onion powder, garlic powder, and salt)
- In a different small bowl, whisk almond milk and egg
- Heat coconut oil in a pot
- Submerge your tomatillo slices in the egg mixture
- Once hot (may start popping), take your slices from the egg mixture, cover thoroughly in the spice mix, and place into the coconut oil
- Give each side a couple minutes, but keep your eye on it to make sure they’re not burning and that you’re flipping them once they start crisping up
- Once done, scoop out with a fork and place on a paper toweled plate to absorb excess oil. I also scooped out some of the crispy fried stuff in the oil that didn’t stay with the tomatillo.
- Give it a few to cool, sprinkle with the extra crispies, and eat away!
FYI, these are not spicy. Tomatillos are usually mixed with spicy things, but on their own, they’re tangy and mild.