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1
Make the topping: Heat the olive oil in a small skillet over medium-high heat.
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2
Add the ham and cook, stirring frequently, until golden, 3 to 4 minutes; remove from the heat.
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3
Add the apple, vinegar, honey, shallot, parsley, chives, rosemary, thyme, 1/4 teaspoon salt and a few grinds of pepper to the skillet and toss; set aside.
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4
Prepare the tomatillos: Soak the tomatillos in the buttermilk in a medium bowl; set aside.
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5
Whisk the flour, cornmeal, parsley, mustard powder, onion powder, garlic powder, turmeric, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl.
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6
Heat 2 inches of vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in batches, remove the tomatillos from the buttermilk, letting the excess drip off; dredge in the flour mixture to fully coat, then fry until golden brown, 1 to 2 minutes.
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7
Remove with a slotted spoon and drain on paper towels; sprinkle with salt.
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8
Serve topped with the apple-ham mixture and the aioli.
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9
Jalapeno-Cilantro Aioli
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10
Combine 1 cup roughly chopped cilantro, 1 chopped seeded jalapeno pepper, 1 large pasteurized egg yolk, 1 tablespoon lime juice, 2 teaspoons dijon mustard, 1 garlic clove, 1/2 teaspoon kosher salt and a few grinds of pepper in a food processor; blend until smooth.
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11
With the motor running, slowly drizzle in 1/2 cup olive oil and process until thick.
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12
Photograph by Jason Varney
