Air Fried Tomatillos Food

AIR FRYER ROASTED SALSA VERDE

Steps:

• Preheat the air fryer to 390 degrees F (200 degrees C).
• Remove husks from tomatillos and rinse; cut tomatillos in half. Place tomatillos and peppers skin side-down into the air fryer basket. Add onion. Lightly spray vegetables with cooking spray to help the roasting process.
• Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes.
• Allow vegetables to cool for 10 minutes. Transfer to the bowl of a food processor. Add cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped to your desired consistency. Serve at room temperature or refrigerate to let flavors meld.

FRIED TOMATILLOS WITH APPLE AND HAM

Steps:

• 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.
• 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.
• 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.
• Jalapeno-Cilantro Aioli
• 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.

TOMATILLOS FRITOS (FRIED GREEN TOMATILLOS)

Steps:

• Remove the papery husks and stems from the tomatillos. Under warm running water. gently rub the tomatillos using your fingers to remove the sticky residue. Pat dry. Cut up into 1/4" slices.
• In skillet heat the oil.
• In a non-reactive shallow dish, mix together the milk, egg, lemon juice and Tabasco sauce. Soak the tomatillo slices in the milk mixture for about 30 minutes.
• On a piece of waxed paper, stir together the flour, semolina meal (or cornmeal), salt and pepper. Set aside.
• Remove one slice of tomatillo from the milk mixture then dredge each tomatillo slice into the flour, shaking off any excess flour.
• Heat a castiron skillet to medium-high and add oil or lard. Fry the slices on each side for 5 minutes or until crispy. Do not crowd the tomatillos.
• Transfer to paper towels to soak up the grease.
• Season with salt and pepper to taste. Garnish with fresh minced cilantro if desired. Serve warm.
• Servings are approximate.

FRIED TOMATILLOS WITH CREAMY CUMIN DIP

Steps:

• 1. In a medium bowl, combines sour cream, mayonnaise, hot sauce, 1/4 tsp cumin, lime juice and coriander. Refrigerate dip until ready to serve.
• 2. Cut tomatillos into 1/4 inch thick slices and set aside. In a shallow small bowl, beat eggs. In a shallow medium bowl, combine breadcrumbs, flour, salt and remaining cumin.
• 3. In a skillet over medium high heat, heat canola oil. Working in batches, dip tomatillo slices in egg, then in breading; shake off excess. Repeat. Fry the slices until deep golden brown, 2 to 4 mins per side. Drain on a paper-towel-lined plate. Serve immediately with reserved creamy cumin dip.