I’ve got a sweet and spicy new appetizer recipe for you today: Fried Tomatillo Bites with Chipotle Remoulade! These delicious fried green tomatillos are like the southwestern mini version of fried green tomatoes. The sweet and citrusy taste of the tomatillo fried green tomatoes balances deliciously with the smoky spice of the accompanying chipotle remoulade sauce. If you’re looking for fried tomatillo recipes or things to do with tomatillos, look no further than this yummy fried tomatillos with chipotle remoulade recipe.
How to make the chipotle remoulade sauce
This recipe yields a really spicy chipotle remoulade sauce (because that’s how we like it). Tomatillos are sweeter than green tomatoes and have a citrusy taste, which taste great with the smoky spice of chipotle. If you want less of a kick, I recommend halving the chipotles in adobo.
To make the chipotle remoulade sauce (which works great for other recipes as well), add 1/2 cup mayonnaise, 1 3.7-ounce can chipotle peppers in adobo sauce (with their sauce), 2 tablespoons chopped cilantro, and 1 teaspoon freshly squeezed lime juice to a blender or food processor and puree until smooth.
Are tomatillos the same as green tomatoes?
While tomatillos and tomatoes are in the same family, tomatillos are not actually tomatoes. Tomatillos are most commonly used to make salsa verde (or this delicious Instant Pot Chile Verde pork stew). Tomatillos grow in husks, remain small, and stay green, unlike most tomatoes. They also have a different flavor. Tomatillos are sweet and fruity with a citrusy taste. This makes these fried green tomatillos different than traditional fried green tomatoes in a delightful way.
How to make fried green tomatillos
I’ve got the full detailed Fried Tomatillo Bites with Chipotle Remoulade recipe at the end of this post, so feel free to scroll if you’re ready to get cooking. First, I’m sharing some step-by-step photos and cooking tips for making these tomatillo fried green tomatoes in case you find it helpful.
To make these fried tomatillos, start by husking 8 tomatillos and slicing them horizontally into 1/4 inch thick rounds. You should be able to get about 4 slices from each tomatillo. Salt the tomatillo slices.
Place 1/2 cup of flour in one bowl. Whisk 1/2 cup milk and a large egg together in a second bowl. In a third bowl, mix 1/4 cup of breadcrumbs, 1/4 cup of cornmeal, and 1/4 teaspoon of garlic powder. Make sure you note that the breadcrumbs and cornmeal are in 1/4 cups, whereas the garlic powder is 1/4 teaspoon. I love garlic, but even I would have a hard time handling a recipe with equal parts breadcrumb, cornmeal, and garlic powder!
One or two at a time, dredge the tomatillos in flour (shaking off the excess), then dip into the egg mixture (also shaking off any excess) before pressing them into the breadcrumb mixture. Place the breaded tomatillos on a plate and repeat until all the tomatillo slices are breaded.
Heat about a half inch of oil in a wide skillet or frying pan over medium-high heat. Add the tomatillos to the skillet in a single layer (you may need to work in batches). Fry on one side for 2 minutes, then flip and fry on the second side for an additional 1-2 minutes, or until golden on both sides. Drain the fried green tomatillos on a paper towel-lined plate.
Place them onto your serving platter, then add a small dollop of the chipotle remoulade on top of each fried tomatillo.
Serve the remaining chipotle remoulade on the side, and garnish the tomatillo fried green tomatoes with some additional chopped cilantro to add some pretty green color to your serving platter.
The sweet and citrusy taste of the fried tomatillos balances deliciously with the smoky spice of the chipotle remoulade! But keep in mind, the sauce is spicy, so be ready for that chipotle kick.
Here’s the Fried Tomatillo Bites with Chipotle Remoulade! Enjoy!
Fried Tomatillo Bites with Chipotle Remoulade
These delicious fried green tomatillos are like the southwestern version of fried green tomatoes. The sweet and citrusy taste of the fried tomatillos balances deliciously with the smoky spice of the accompanying chipotle remoulade sauce.
Ingredients
- 1/2 cup mayonnaise
- 1 3.7-ounce can chipotle peppers in adobo sauce
- 2 tablespoons chopped cilantro
- 1 teaspoon freshly squeezed lime juice
- 8 tomatillos, husked and sliced horizontally into 1/4 inch thick rounds
- Salt
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 large egg
- 1/4 cup breadcrumbs
- 1/4 cup cornmeal
- 1/4 teaspoon garlic powder
- Oil, for frying
Instructions
- Add mayonnaise, chipotle peppers and their sauce, cilantro, and lime juice to a blender or food processor and puree until smooth. Set aside.
- Salt the tomatillo slices. Place the flour in one bowl. Whisk the milk and egg together in a second bowl. In a third bowl, mix the breadcrumbs, cornmeal, and garlic powder.
- One or two at a time, dredge the tomatillos in flour (shaking off the excess), then dip into the egg mixture (also shaking off any excess) before pressing them into the breadcrumb mixture. Place the breaded tomatillos on a plate and repeat until all the tomatillo slices are breaded.
- Heat about a half inch of oil in a wide skillet over medium-high heat. Add the tomatillos to the skillet in a single layer (you may need to work in batches). Fry on one side for 2 minutes, then flip and fry for an additional 1-2 minutes, or until golden on both sides. Drain on a paper towel-lined plate.
- Add a small dollop of the chipotle remoulade on top of each fried tomatillo, and serve the remaining remoulade on the side.
Notes
This recipe yields a really spicy chipotle remoulade sauce, because that's how we like it. I recommend halving the chipotles in adobo if you want less of a kick.
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Heather Clark says
Hi, would frozen Tomatillos work for this recipe?
Ramona Cruz-Peters says
I don’t see why not! If frozen whole, they might be mushy when thawed. I would try slicing them while still partially frozen before breading and frying. If already sliced, you could experiment with frying will still frozen or by letting thaw then patting dry to remove excess moisture.