Fried Tomatillos with Creamy Cumin Dip

Fried Tomatillos with Creamy Cumin Dip 1/2 c. sour cream 1/3 c. mayonnaise 1 tbsp. Hot sauce 1 1/4 tsp. ground cumin 1 tsp. fresh lime juice 1/4 tsp. ground coriander 8 large tomatillos 3 large eggs 2 c. breadcrumbs 1 c. flour 2 tsp. salt 1 c. canola oil In a medium bowl, combine sour cream, mayonnaise, hot sauce, 1/4 teaspoon cumin, lime juice, and coriander. Refrigerate dip until ready to serve. 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, salt, and remaining cumin. 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.