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Prep Time: 8 Minutes Cook Time: 2 Minutes |
Ready In: 10 Minutes Servings: 36 |
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These little wonders are great on their own or used in Bacon-Wrapped Burger With Fried Pickles & Slaw. I know this sounds strange but you'll be amazed at how good these are!. Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
2 tablespoons ground black pepper |
1 teaspoon cayenne (or as much as you like) |
1 teaspoon garlic powder |
3 cups sliced pickled vegetables or 3 cups dill pickles or 3 cups jalapeno peppers or 3 cups pepperoncini peppers or 3 cups pitted green olives |
3/4 cup buttermilk (or sour milk*) |
peanut oil or vegetable oil, for deep-frying |
Directions:
1. Preheat oven to 200 degrees F.
2. Line a baking sheet with paper towels; set aside. In a large resealable plastic bag combine flour, cornmeal, pepper, cayenne and garlic powder. Set aside.
3. Drain pickled vegetables of choice and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat.
4. In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375 degrees F.
5. Place a handful of buttermilk-coated pickled vegetables into the flour mixture in bag; seal bag and shake to coat. Remove pickled vegetables, shaking off excess flour mixture.
6. Using a slotted spoon, place vegetables in hot oil. Fry for 2 to 3 minutes or until crisp and golden. Using a slotted spoon, transfer pickled vegetables to prepared baking sheet; keep warm, uncovered, in oven. Repeat with remaining pickled vegetables.
7. *TIP:.
8. To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.
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