Ingredients
- 6 tomatillos, sliced 1/2" thick
- salt
- 1 cup flour
- 1 cup buttermilk
- 1 cup plain breadcrumbs
- 1 cup fine-milled cornmeal
- 8-10 sprigs fresh thyme, leaves stripped
- 1 Tbsp. garlic powder
- 2 Tbsp. chile powder
- vegetable oil
- SAUCE
- 1/2 cup sour cr3am
- 1/2 cup Greek yogurt
- 1/4 cup honey
- 2 Tbsp. Tabasco
- salt
Preparation
Step 1
Make sauce: In a medium bowl, mix sour cream, yogurt, honey and hot sauce. Taste and add salt, if needed. Refrigerate.
To make Tomatillos: lay tomatillo slices on a plate and season both sides with a pinch of salt; let rest 120 minutes. Pat dry with a paper towel.
Combine flour and a pinch of salt in a shallow dish. Pour buttermilk into a second shallow dish. In a third shallow dish, stir together breadcrumbs, cornmeal, thyme, garlic powder, chile powder, and a pinch of salt. Dredge tomatillo slices in flour, shaking off excess. Dip in buttermilk, then press both sides into breadcrumb mixture. Transfer to a plate. Repeat with remaining tomatillos.
Pour enough oil into a large saute pan to coat the bottom. Heat over medium-0high heat until oil begins to shimmer. Fry coated tomatillo slices in batches, taking care not to crowd the pan, until golden brown, 2-3 minutes. Flip and fry until other side is golden, an additional 2-3 minutes. Transfer to a paper towel-lined plate and sprinkle with a pinch of salt.
Serve warm with sauce.