Fried Luna Farms Tomatillos

Courtesy Chef Renaldo “RENY” Alfonso from JG Domestic

(Yield 4 servings)

-   8 ea Medium Tomatillos
-   2 cups Buttermilk
-   Dredge
-   1 cup Flour
-  1 cup Fine Yellow Cornmeal
-    1 tbsp. Mustard Powder
-    1 tbsp. Onion Powder
-   1 tbsp. Garlic Powder
-    1 tbsp. Ground Turmeric
-    1 tbsp. Kosher Salt
-   1.5 tsp. Ground Black Pepper
-    2 Tbsp. Chopped Parsley, fine
-    Apple Garnish
-    1 ea Gala Apple, Sliced Thin
-    1 tbsp. Parsley, Chopped Fine
-    2 Tbsp. Olive Oil
-   Salt and Pepper to Taste
-    Canola or Vegetable Oil for Frying

-    Jalapeno-Cilantro Aioli
-    2 ea. Cloves garlic
-    2 ea egg yolks
-    .5 bu Cilantro, chopped
-    2 ea, Jalapeno Peppers, seeded and chopped
-    1 tbsp. Dijon Mustard
-    1 cup Olive Oil
-    3 tbsp. Lime Juice
-    Salt and Pepper to Taste
-    Smoked Ham
-    ¼ cup Diced Ham, small dice
-    2 tbsp. Honey
-    4 tbsp. Olive Oil
-    4 tbsp. Apple Cider Vinegar
-    1 tbsp. Parsley, chopped
-    1 tbsp, Shallots, fine dice
-    1 tbsp. Chives, fine chop
-    1 tsp. Rosemary, chopped
-    1 tsp. Thyme, chopped
Method of Preparation
•    Cut the tomatillos into 1/2 “wedges and place in the buttermilk to soak.  Set aside.
•    In another bowl, mix all of the dredge ingredients together.  Set aside.
•    To make the aioli, in a food processor or blender add the garlic, egg yolks, jalapenos, cilantro, Dijon mustard and lime juice.  Blend until smooth.  With blender or food processor still running on medium speed, drizzle in the olive oil to form an emulsion.  Season with salt and pepper and set aside.
•    For the smoked ham, place the ham into a sauté pan with oil and fry until crispy.  Remove from oil and in a bowl toss with all of the ingredients.
•    For the apple garnish, just toss like you would for a salad all of the ingredients together.
•     When ready to serve, preheat the oil to 35o degrees.
•    Dredge the tomatillos in the cornmeal flour and carefully place into the hot oil. Fry until golden brown.
•    Remove from the oil and season with salt. 
•    To plate, place dollops of the aioli onto a plate.  Place a tomatillo o each dollop and spoon some of the ham over top.

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