Fried Green Tomatillos

I was watching Aarti Party on the Food Network the other day. I love Aarti because I love Indian cuisine, Indian spices, and I just love her... she is so cute. I was totally rooting for her on Next Food Network Star last season. Anyway, she was making Fried Green Tomatillos with Burrata, Cumin & Basil. I have an absolute obsession with Burrata cheese. Basically it is cheese made from mozzarella and cream. So rich, so delicious. A little goes a long way.

Tonight I decided to make the fried green tomatillos but I did not particularly feel like Indian spices. I kind of felt like a BLT. I ended up topping the tomatillos with Burrata, cherry tomatoes, avocado and bacon. I must say, it did not have the kick of Aarti's recipe, but it was mighty tasty.

Fried Green Tomatillos with Burrata, Bacon, Avocado & Tomato Garnish

Ingredients

4 oz. Burrata cheese

4 medium-large tomatillos (husks removed and rinsed), sliced 1/4-inch thick

salt and pepper to taste

4 Tablespoons Canola oil

1 cup buttermilk

1/2 cup cornmeal

1/2 cup flour

1/2 teaspoon cayenne pepper

1 avocado, Diced

1 cup cherry tomatoes, Diced

4 slices bacon (I diced mine up before frying. It cuts down on fry time and they get very crispy)

1 lime

Line a baking sheet with paper towels. Set a cooling rack over it. This will be where you put your fried green tomatillos.

Cut the Burrata Cheese into bite-size pieces (1 per slice of tomatillo). Salt and pepper the pieces.

Heat Canola oil in a skillet over medium-high heat. Do not let it get to smoking point, that is too hot. To check that the oil is hot, drop a pinch of the flour-cornmeal mixture into the pan. If it sizzles enthusiastically at you, it's time to go!

Pour the buttermilk into a flat-bottomed dish and season with a little salt and pepper. In another bowl, whisk together the cornmeal, flour and cayenne pepper. Season with a generous pinch of salt and pepper.

Dip both sides of the tomatillo slice in the buttermilk. Then, using your other hand, dredge it in the cornmeal mixture. Shake off the excess cornmeal and drop in into the hot oil. Repeat with as many slices as you can fit into the pan without overcrowding. Fry until golden brown on both sides.

To assemble: place the tomatillos on a platter. Top each with a piece of burrata, some diced avocado, cherry tomatoes and bacon pieces. Squeeze a little lime juice over the top. Eat immediately before things get soggy!