Fried Tomatillos With Apple and Ham

  • Level: Easy
  • Total: 45 min
  • Prep: 35 min
  • Cook: 10 min
  • Yield: 6 servings
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Ingredients

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 1/2 teaspoons mustard powder

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons ground turmeric

Vegetable oil, for frying

Jalapeno-Cilantro Aioli, for serving (see below)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Jalapeno-Cilantro Aioli
  5. 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.