Instructions: In medium bowl, stir together cornmeal, flour, basil, cheese, chili powder, salt and pepper until well blended. In separate bowl, beat together eggs and water.

Setting up assembly-line style, dust tomatillo slices lightly with flour, pass through the egg dip, then coat with cornmeal mixture, coating lightly but evenly.

Heat griddle or saute pan over medium-high heat. Add just enough oil to prevent slices from sticking. Saute slices, reducing heat if necessary and adding oil as needed between batches. Cook until golden brown around edges, about 2 minutes. Turn and brown other side. Blot with paper towel before serving.

Makes 6 servings of about 3 slices each. 5g of fat per serving.

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