Fried Green Tomatillos

My third recipe from Alton Brown's book is fried green tomatoes. Or it's called that, but I couldn't find green tomatoes at the supermarket and substituted tomatillos.

They have husks, which makes them like corn, but a tomato? I don't know, but they look close enough.

Or maybe not. Inside they don't look like tomatoes at all.

Again I try to get all the water out

Blotting out the water.

Dry tomatillos.

The recipe says flour and corn starch. I don't have corn starch. This is flour and corn syrup.

The recipe says three eggs. I put three in and then crack the two left in the carton when I knock the carton off the counter. Not wanting to waste two prefectly good eggs, I use five.

Lastly, I need cracker crumbs. Here are the crackers, now how should I crumble them?

I knew this potato masher would be useful for something besides potatoes!!!!!!

 Smooshed.

Crumbs!

OK, time to go. Here are my salted tomatillos.

Into the flour.

Mixed in the flour.

Into the eggs. Actually, the eggs into the tomatillos since it was easier for me.

Mixed into the eggs.

Then I poured the cracker crumbs on.

Mixed into the cracker crumbs.

Time to fry!!!

I had batter left over and mushrooms lying around so I decided to make use of them.

Still frying while I work with the mushrooms.

Nicely fried.

Now I can put in the mushrooms.

Have to blot the oil out of the tomatillos...

Lots of oil.

Oops, I think the mushrooms got a little over-cooked while I was blotting out the oil.

Finished tomatillos and mushrooms.

A very tasty dish. I think I've learned to fry properly now.