Fried Green Tomatillos With Lump Crab & Hollandaise

4-6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"These little tomatillos add a nice "tang" that regular tomatoes can't match. For an impressive and tasty little appetizer, try these! From Cooking for Keeps."

Original recipe yields 4-6 servings
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Nutritional

  • Serving Size: 1 (233.3 g)
  • Calories 383.7
  • Total Fat - 16.6 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 136.9 mg
  • Sodium - 138 mg
  • Total Carbohydrate - 46.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 9.1 g
  • Protein - 15.2 g
  • Calcium - 76.3 mg
  • Iron - 2.8 mg
  • Vitamin C - 17.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 375 degrees.

Step 2

Slice tomatillos into 1/2 inch rounds (about three slices per tomatillo). Season the flour with salt and pepper to taste; set aside. In a small bowl, whisk the 2 eggs and the water; set aside. Season the panko with salt and pepper; set aside.

Step 3

Coat the tomatillos in the flour, patting off excess. Coat them in the egg mixture, then panko. Place on cookie rack on top of a sheet pan to ensure all sides get crispy.

Step 4

Bake for about 25 minutes or until brown and crispy.

Step 5

Top each tomatillo with a little bit of crab and drizzle with hollandaise.

Tips & Variations


No special items needed.

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