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| Level: |
Easy |
| Total: |
45 min |
| Prep: |
35 min |
| Cook: |
10 min |
| Yield: |
6 servings |
Ingredients
- For the topping:
- 2 tablespoons extra-virgin olive oil
- 1/4 cup finely chopped good-quality ham
- 1/2 Gala apple, cut into matchsticks
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon finely chopped shallot
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- Kosher salt and freshly ground pepper
- For the tomatillos:
- 4 medium tomatillos, husked, rinsed and cut into wedges
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1 1/2 teaspoons mustard powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons ground turmeric
- Vegetable oil, for frying
- Jalapeno-Cilantro Aioli, for serving (see below)
Instructions
- Make the topping: Heat the olive oil in a small skillet over medium-high heat. Add the ham and cook, stirring frequently, until golden, 3 to 4 minutes; remove from the heat. Add the apple, vinegar, honey, shallot, parsley, chives, rosemary, thyme, 1/4 teaspoon salt and a few grinds of pepper to the skillet and toss; set aside.
- Prepare the tomatillos: Soak the tomatillos in the buttermilk in a medium bowl; set aside. Whisk the flour, cornmeal, parsley, mustard powder, onion powder, garlic powder, turmeric, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl.
- Heat 2 inches of vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, remove the tomatillos from the buttermilk, letting the excess drip off; dredge in the flour mixture to fully coat, then fry until golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt. Serve topped with the apple-ham mixture and the aioli.
- Jalapeno-Cilantro Aioli
- Combine 1 cup roughly chopped cilantro, 1 chopped seeded jalapeno pepper, 1 large pasteurized egg yolk, 1 tablespoon lime juice, 2 teaspoons dijon mustard, 1 garlic clove, 1/2 teaspoon kosher salt and a few grinds of pepper in a food processor; blend until smooth. With the motor running, slowly drizzle in 1/2 cup olive oil and process until thick.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
367 |
| Total Fat |
26 g |
| Saturated Fat |
3 g |
| Carbohydrates |
29 g |
| Dietary Fiber |
2 g |
| Sugar |
8 g |
| Protein |
6 g |
| Cholesterol |
7 mg |
| Sodium |
348 mg |
