Fried Tomatillo with Pesto

Courtesy of Jennifer Reidy. Who is Jennifer Reidy? She’s got crazy fabulous hair, mad skills behind the lens and she developed a wonderful gluten-free blog after being diagnosed with celiac disease a few years ago. You can find her gluten-free recipes and photography at FeedingGlutenFree.com. 

By / Photography By | May 09, 2019

Ingredients

  • Olive oil, preferably from California
  • Kosher salt
  • Ground black peppercorns
  • ½ cup all-purpose gluten-free flour
  • 1 egg, whisked
  • 2 tomatillos, husk removed, rinsed and sliced into 4–6 round
Pesto
  • 2 cups fresh basil leaves
  • 3–4 garlic cloves
  • ¾ cup grated Parmigiano-Reggiano
  • 3 tablespoons walnuts, chopped
  • ¼–½ cup olive oil
  • Salt and pepper

Instructions

Heat a skillet with enough olive oil to layer the bottom and fry tomatillo slices. Sprinkle a hefty pinch of salt and pepper into gluten-free flour and mix and place in bowl. In another bowl, whisk the egg. Dip tomatillo slices into egg mixture, then into gluten-free flour. Coat tomatillo slices on both sides. Shake off excess flour, then lay tomatillo slices in hot skillet to fry in batches. Fry on each side for about 2 minutes, or until crispy and golden brown. When finished, plate slices and let cool for 2–3 minutes. Drizzle pesto sauce all over and serve immediately.

*Pesto: Combine all pesto ingredients except olive oil in a mini food processor. Then slowly add the oil until mixed well. Process until a paste forms, adding more olive oil until it becomes thinner.

Ingredients

  • Olive oil, preferably from California
  • Kosher salt
  • Ground black peppercorns
  • ½ cup all-purpose gluten-free flour
  • 1 egg, whisked
  • 2 tomatillos, husk removed, rinsed and sliced into 4–6 round
Pesto
  • 2 cups fresh basil leaves
  • 3–4 garlic cloves
  • ¾ cup grated Parmigiano-Reggiano
  • 3 tablespoons walnuts, chopped
  • ¼–½ cup olive oil
  • Salt and pepper