Fried Green Tomatillos With Burrata, Cumin And Basil
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2
Limes1 cup
Extra-Virgin Olive Oil1 tsp
Cumin Seed4 tbsps
Canola Oil (for frying)1 cup
Buttermilk1 cup
Cornmeal1 tsp
Cayenne Pepper3 tbsps
Whole ClovesDirections:
1
Watch how to make this recipe
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This looks like a lot of work, but it really isn't
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All you have to do is set yourself up for success! First, line a baking sheet with paper towels or parchment paper
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Set a cooling rack over it
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This will be where you land your fried 'maters
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Then, using your hands, rip the burrata into bite-size pieces (1 per slice of tomatillo), and line them up on a plate
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Season them with a little salt and pepper
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Slice your lime into wedges so that it's easy to squeeze over the top of the whole thing at the end; keep your basil handy too
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Set them aside
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To make the cumin oil: In a very small skillet (cast-iron if you have it), warm the olive oil until it's nearly smoking
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Add the cumin seeds
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(The seeds should sizzle once they hit that oil! If not, your oil is not hot enough
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) Cook, swirling the pan every now and then, until the cumin seeds darken in colour (don't let them burn!)
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As soon as they've darkened, pour the oil into a small bowl, and let it cool
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Then, grab a large skillet (again cast-iron is awesome) and set it over medium-high heat
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Add the canola oil
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Keep an eye on it while you set up your dredging station (if it starts to smoke, take it off the heat to cool off)
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Pour the buttermilk into a flat-bottomed dish, and season with a little salt and pepper
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In another similarly shaped bowl, whisk together the cornmeal, flour, garam masala, and cayenne pepper
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Season it also with a generous pinch of salt and pepper
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To check that the oil is hot, drop a pinch of the flour-cornmeal mixture into the pan
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If it sizzles enthusiastically at you, it's time to go! Dip both sides of a tomatillo slice in the buttermilk
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Then, using your other hand (to avoid the "claw"), dredge it in the cornmeal mixture
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Shake off excess cornmeal, and drop it into the oil
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Repeat with as many slices as you can fit into the pan without overcrowding
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By the time you've placed the last slice in the pan, it will probably be time to flip the first one
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It should be lightly golden, but not soft
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Cook another minute or so, and then remove to the parchment-lined baking sheet
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To assemble: Place the tomatillos on a platter
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Top each one with a piece of burrata
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Drizzle those puppies with a little cumin-infused oil
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Sprinkle some basil over the top and finish with a squeeze of lime juice
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Serve your fancy-pants fried green beauties immediately! Combine the cinnamon sticks, whole cloves, green cardamom pods, and black cardamom pods into a spice/coffee grinder and grind until fine
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Store the masala in an airtight container away from direct sunlight