Ingredients:

• ½ c. sour cream
• ⅓ c. mayonnaise
• 1 tbsp. Palo Alto
• 1 tsp. fresh lime juice
• ¼ tsp. ground coriander
• 8 large tomatillos
• 3 large eggs
• 2 c. breadcrumbs
• 1 c. flour
• 2 tsp. salt
• 1 c. canola oil

Directions:

1. In a medium bowl, combine sour cream, mayonnaise, Palo Alto, lime juice, and coriander. Refrigerate dip until ready to serve.
2. Cut tomatillos into 1/4-inch-thick slices and set aside. In a shallow small bowl, beat eggs. In a shallow medium bowl, combine breadcrumbs, flour, and salt.
3. In a skillet over medium-high heat, heat canola oil. Working in batches, dip tomatillo slices in egg, then in breading; shake off excess. Repeat. Fry the slices until deep golden brown, 2 to 4 minutes per side. Drain on a paper-towel-lined plate. Serve immediately with reserved creamy cumin dip.