Oven Fried Tomatillos Recipe

Tomatillos: Small, green fruits with a tart flavor, often used in Mexican dishes.

Breadcrumbs: Used to create a crispy coating for the tomatillos.

Parmesan cheese: Adds a savory, umami flavor to the coating.

Eggs: Helps the breadcrumb mixture adhere to the tomatillos.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the coating.

When preparing this dish, ensure that the tomatillos are thoroughly dried after husking and slicing. Excess moisture can prevent the breadcrumb mixture from adhering properly, resulting in uneven coating. To achieve a crispier texture, consider using panko breadcrumbs instead of regular breadcrumbs. Additionally, for an extra layer of flavor, you can add a pinch of garlic powder or paprika to the breadcrumb mixture.

• tomatillos - Substitute with green tomatoes: Green tomatoes have a similar tartness and firm texture, making them a good alternative for oven frying.

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a lighter, crispier texture compared to regular breadcrumbs.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and nutty flavor profile, making it a suitable replacement.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the tomatillos and adds a slight tanginess.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of seasoning.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute for black pepper.

• Allow the oven fried tomatillos to cool completely at room temperature before storing or freezing. This prevents condensation, which can make them soggy.

• For short-term storage, place the cooled tomatillos in an airtight container. Line the container with a paper towel to absorb any excess moisture. Store in the refrigerator for up to 3 days.

• To freeze, arrange the cooled tomatillos in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours, or until the tomatillos are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the tomatillos to a freezer-safe bag or container. Label with the date and store in the freezer for up to 3 months.

• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen tomatillos on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until heated through and crispy.

• Alternatively, you can reheat the frozen tomatillos in an air fryer at 375°F (190°C) for about 8-10 minutes, shaking the basket halfway through to ensure even heating.

• Avoid microwaving the tomatillos as it can make them soggy and lose their crispiness.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Arrange the leftover tomatillos on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the tomatillos with olive oil to help them crisp up.
  4. Bake for 10-12 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the tomatillos in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the tomatillos in the skillet and cook for 3-4 minutes on each side, until they are heated through and crispy.

• Microwave Method:

  1. Place the tomatillos on a microwave-safe plate.
  2. Cover them with a damp paper towel to prevent drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that this method may not retain the crispiness as well as the others.

• Oven: Used to bake the tomatillo slices at 400°F (200°C) until they are golden and crispy.

• Baking sheet: A flat sheet where the coated tomatillo slices are placed for baking.

• Mixing bowl: Used to mix the breadcrumbs and grated parmesan cheese together.

• Mixing bowl: Another bowl to beat the eggs.

• Whisk: Used to beat the eggs until they are well combined.

• Tongs: Useful for dipping each tomatillo slice in the beaten eggs and then coating with the breadcrumb mixture.

• Knife: Used to slice the tomatillos after they are husked.

• Cutting board: A surface to safely slice the tomatillos.

• Measuring cups: Used to measure out the breadcrumbs and grated parmesan cheese.

• Measuring spoons: Used to measure the salt and black pepper.

Prepare ingredients in advance: Husk and slice the tomatillos ahead of time to streamline the process.

Use pre-grated cheese: Save time by using pre-grated parmesan cheese instead of grating it yourself.

Line your baking sheet: Use parchment paper or a silicone mat on your baking sheet for easy cleanup.

Organize your workspace: Set up a breading station with bowls for the eggs and breadcrumb mixture to make the coating process faster.

Batch process: Dip and coat all tomatillo slices at once before placing them on the baking sheet.