Time: 45 min.
Complexity: easily
Servings: 6

This unique appetizer of fried tomatillo slices in a crispy breadcrumb coating is served with a juicy salad of apples and fried ham. To fry the tomatillo slices, they are dipped in sour milk and then rolled in a spicy, dry rub with cornmeal, which gives the tomatillos a special crunch. The whole thing is served with an aioli sauce made from an egg yolk, jalapeño pepper, cilantro, garlic, lime juice, and mustard. This intriguing combination of vibrant Latin American flavors and elegant presentation makes this appetizer perfect for the holidays.

Ingredients:

Topping

• 2 tablespoons extra-virgin olive oil
• 1/4 cup finely chopped ham
• Half a Gala apple, cut into strips
• 2 tablespoons apple cider vinegar
• 1 tbsp. honey
• 1 tbsp finely chopped shallot
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh chives
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme

Tomatillo

• 4 medium physalis, peeled, washed and cut into wedges
• 1 cup of sour milk
• 0.5 cups premium flour
• 0.5 cup fine corn flour
• 1.5 tsp mustard powder
• 1.5 tsp onion powder
• 1.5 tsp garlic powder
• 1.5 tsp ground turmeric
• Vegetable oil, for frying
• Jalapeño-cilantro aioli, for serving (see below)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ham, apples, apple cider vinegar, honey, shallots, parsley, chives, rosemary, thyme, ground cherries, sour milk, premium flour, corn flour, mustard powder, onion powder, garlic powder, turmeric

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Preparation:

Step 1

• Prepare the topping:

  
  Heat the olive oil in a small skillet over medium-high heat. Add the ham and cook, stirring frequently, until golden brown, 3 to 4 minutes; remove from heat. Add the apple, vinegar, honey, shallot, parsley, green onion, rosemary, thyme, 1/4 teaspoon salt, and a few grinds of black pepper and toss to combine.
Step 2

• Prepare the tomatillos:

  
  Place the tomatillos in a medium bowl and pour in the sour milk. In a larger bowl, combine the wheat and corn flours, parsley, mustard powder, onion powder, garlic powder, turmeric, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper.
Step 3
• In a large saucepan over medium heat, heat 2 inches of vegetable oil until a deep-fry thermometer reads 190°C (355°F). Working in batches, remove the tomatillos from the buttermilk, letting any excess drip back into the bowl. Dredge the slices in the flour mixture to coat completely, then fry until golden brown, 1 to 2 minutes. Transfer with a slotted spoon to paper towels; sprinkle with salt. Serve with apples and ham and aioli.
Step 4

• Jalapeño and Cilantro Aioli

  
  In a food processor, combine 1 cup coarsely chopped cilantro, 1 finely chopped jalapeño pepper (seeded), 1 large pasteurized egg yolk, 1 tablespoon lime juice, 2 teaspoons Dijon mustard, 1 clove garlic, 1/2 teaspoon coarse salt, and a few grinds of black pepper; process until smooth. With the processor running, gradually pour in 1/2 cup olive oil and process until thickened.

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