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Oven-Fried Green Tomatillos
Oven-Fried Green Tomatillos
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From: EatingWell Magazine, July/August 2015
This easy fried tomatillo recipe is a healthier twist on the crispy Southern favorite—fried green tomatoes. These oven-fried tomatillos make a tangy, dunkable appetizer or a decadent topping for a burger.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- Canola or olive oil cooking spray
- 1 pound tomatillos (about 12 medium), husked, rinsed and cut into ½-inch-thick slices
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup white whole-wheat or all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon Creole or Cajun seasoning
- 2 large eggs
- 1¼ cups panko breadcrumbs
- ¼ cup ketchup
- ¼ cup low-fat mayonnaise
Preparation
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Active
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Ready In
- Position a rack in lower third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray.
- Sprinkle tomatillos with salt and pepper. Combine flour, garlic powder and Creole (or Cajun) seasoning in a shallow dish. Lightly beat eggs in another dish. Put breadcrumbs in a third dish. Dredge the tomatillos in the flour mixture, dip in the egg and then coat both sides with breadcrumbs. Place on the prepared baking sheet and generously coat with cooking spray.
- Bake the tomatillos, turning once, until golden brown, 10 to 12 minutes.
- Meanwhile, combine ketchup and mayonnaise in a small bowl. Serve the tomatillos with the dipping sauce.
- Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.
- Serving size: 4-5 tomatillo slices & 1½ Tbsp. sauce
- Per serving: 131 calories; 4 g fat(1 g sat); 2 g fiber; 22 g carbohydrates; 3 g protein; 10 mcg folate; 23 mg cholesterol; 6 g sugars; 2 g added sugars; 191 IU vitamin A; 9 mg vitamin C; 12 mg calcium; 1 mg iron; 350 mg sodium; 249 mg potassium
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, 1 vegetable, ½ fat
