Fried Green Tomatillos


  • 2 egg whites, lightly beaten
  • 1/3 cup cornmeal
  • 1/2 teaspoon herbes de Provence
  • 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. In a separate shallow bowl, mix together cornmeal, herbs, salt and pepper.
  2. Heat oil in a skillet over medium heat.
  3. Dip tomatillo slices in egg whites, then submerge 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.
  5. Serve immediately.