Fried Tomatillos with Burrata Recipe

Team Foodhall

What you need:
• Burrata cheese – 2
• Tomatillos – 4, medium
• Salt and freshly cracked black pepper, to taste
• Limes – 1 or 2
• A few fresh basil leaves, hand-torn
• Extra-virgin olive oil – 1/4 cup
• Cumin seeds – 1 tsp
• Canola oil – 3 to 4, for frying
• Buttermilk – 1 cup
• Cornmeal – 1/2 cup
• All-purpose flour – 1/2 cup
• Cayenne pepper – 1/2 tsp

1. Using your hands, rip the burrata into bite-size pieces (1 per slice of a tomatillo), and line them up on a plate. Season them with a little salt and pepper. Set them aside
2. In a very small pan, warm the olive oil until it’s nearly smoking. Add the cumin seeds
3. Cook, swirling the pan every now and then until the cumin seeds darken in colour (don’t let them burn!). As soon as they’ve darkened, pour the oil into a small bowl, and let it cool
4. In a flat-bottomed dish, pour the buttermilk and season with a little salt and pepper. In another bowl, whisk together the cornmeal, flour, and cayenne pepper. Season it also with a generous pinch of salt and pepper
5. Dip both sides of a tomatillo slice in the buttermilk
6. Set a large pan on medium-high heat. Add the canola oil. Once the oil is hot, drop the tomatillo slices gently. It should be lightly golden
7. Place them on a paper towel, allowing the excess oil to drain
To assemble: Place the tomatillos on a platter. Top each one with a piece of burrata. Drizzle those puppies with a little cumin-infused oil. Sprinkle some basil over the top and finish with a squeeze of lime juice. Serve immediately!

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