I don’t know why it never occurred to me to fry tomatillos before but these Fried Green Tomatillos are so stinkin’ good guys. They get the traditional batter treatment with flour, egg/milk wash and panko bread crumbs. Then they are fried until they are crispy and golden and dipped in a creamy, spicy, chipotle dipping sauce. They are a little more tangy than their southern cousins but fried green tomatillos are just as delicious.3 - 4 medium tomatillos, husks removed, sliced 1/4 inch thick1/2 cup all purpose flour1 egg1/4 cup milk1 cup panko bread crumbs1/2 teaspoon cumin1/4 teaspoon chile powder1/4 teaspoon saltoil for frying1/4 cup mayonnaise1/4 cup sour cream1 tablespoon white vinegar3/4 teaspoon chipotle powder1/4 teaspoon ground cumin1/4 teaspoon kosher salt1/4 teaspoon garlic powderMake creamy chipotle dip first by whisking all ingredients together. Cover and refrigerate for at least 30 minutes.Season the tomatillos lightly with salt and pepper.Set up an assembly line: In one bowl place flour, in another bowl whisk together the egg and milk, in a third bowl combine panko, cumin, chile powder and salt.Dredge a tomatillo in the flour, dip it in the egg mixture and then dredge in the panko. Repeat with remaining tomatillos until all are coated.Heat a 1/4 inch of oil in a skillet over medium-high heat until hot. Drop a few panko bread crumbs in and if they sizzle its hot enough. Fry tomatillos, in batches if needed, until crispy and golden, about 3 minutes. Transfer to a paper towel lined plate, sprinkle with salt. Serve immediately with creamy chipotle dip.