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Why You Should Add Tomatillos to Your Spring Recipe Lineup: Birchbox Test Kitchen

You miiiight have noticed by now that Birchbox staffers have an ever-so-slight obsession with food, from colorful (and totally yummy) vegetables to delicious smoothies. Which is why we’ve enlisted our in-house recipe guru Nicole to divulge her kitchen secrets each week, sharing seasonal ingredients, must-have tools, and new cooking methods. 


Among the many delicious ingredients that Spring brings, the neatly wrapped tomatillo is my favorite. Not to be confused with its cousin, the green (unripe) tomato, this small-statured fellow comes earlier in the season and grows within a parchment-like husk. When the husk is removed, you’ll find sticky, firm and vibrant green skin. Also called husk tomato, jam berry, or husk cherry, one bite will reveal a delish tart-yet-sweet taste.


Traditionally, fried green tomatoes call for the aforementioned unripe red tomatoes. If you’re in a cooler climate, you’ll want to wait until the fall to make fried green tomatoes this way, when the season prevents the last batch of vine tomatoes from achieving their full ripeness.

But that doesn’t mean you have to abstain from using the recipe in the meantime! Tomatillos are more widely available year round, and provide an excellent substitute for green tomatoes. In addition, the bite-sized slices they produce look adorable on the end of a toothpick, and create a really quaint, delicious plate of appetizers for any gathering.

Here’s the quick-and-easy recipe that I use for Fried Green Tomatillos: 

1. De-husk, rinse and dry the tomatillos.
2. Slice length-wise into 1/4 inch slices.
3. Egg, flour, and breadcrumb each slice.
4. Pan fry in vegetable oil (I used grapeseed) on medium-high heat.

This is just the beginning of the many places you’ll go with tomatillos. For a few more delicious ideas to put this versatile little fruit to good use, check out these recipes below:

Looking for even dish ideas? Here are 6 more recipes to round out your spring menu.

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