• 2 egg white, lightly beaten
  • 1/3 cup cornmeal
  • 1/2 teaspoon herbes de Provence (or thyme, basil, savory mixed)
  • 1/2 teaspoon garlic salt
  • ground black pepper to taste
  • 8 tomatillos, husked and sliced 1/4 inch thick
  • 2 tablespoons vegetable oil


1. Place egg whites in a shallow bowl.

2. In a separate shallow bowl, mix together cornmeal, herbs, salt and pepper.

3. Heat oil in a skillet over medium heat. Dip tomatillo slices in egg whites, then dredge in cornmeal mixture turning to coat both sides.

4. Fry tomatillo slices 2 to 3 minutes per side, or until golden brown. Be careful not to over cook; tomatillos should be tender, but not totally softened. Serve immediately.

Serves 4

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