Fried Tomatillos With Apple and Ham

Total Time:
45 min
35 min
10 min

6 servings

  • For the topping:
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup finely chopped good-quality ham
  • 1/2 Gala apple, cut into matchsticks
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • For the tomatillos:
  • 4 medium tomatillos, husked, rinsed and cut into wedges
  • 1 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/2 cup fine yellow cornmeal
  • 1 tablespoon finely chopped fresh parsley
  • 1 1/2 teaspoons mustard powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons ground turmeric
  • Kosher salt and freshly ground pepper
  • Vegetable oil, for frying
  • Jalapeno-Cilantro Aioli, for serving (see below)
  • Make the topping: Heat the olive oil in a small skillet over medium-high heat. Add the ham and cook, stirring frequently, until golden, 3 to 4 minutes; remove from the heat. Add the apple, vinegar, honey, shallot, parsley, chives, rosemary, thyme, 1/4 teaspoon salt and a few grinds of pepper to the skillet and toss; set aside.

  • Prepare the tomatillos: Soak the tomatillos in the buttermilk in a medium bowl; set aside. Whisk the flour, cornmeal, parsley, mustard powder, onion powder, garlic powder, turmeric, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl.

  • Heat 2 inches of vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, remove the tomatillos from the buttermilk, letting the excess drip off; dredge in the flour mixture to fully coat, then fry until golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt. Serve topped with the apple-ham mixture and the aioli.

  • Jalapeno-Cilantro Aioli

  • Combine 1 cup roughly chopped cilantro, 1 chopped seeded jalapeno pepper, 1 large pasteurized egg yolk, 1 tablespoon lime juice, 2 teaspoons dijon mustard, 1 garlic clove, 1/2 teaspoon kosher salt and a few grinds of pepper in a food processor; blend until smooth. With the motor running, slowly drizzle in 1/2 cup olive oil and process until thick.

  • Photograph by Jason Varney

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