Fried Pickled Veggies

Submitted by Annacia

"These little wonders are great on their own or used in Recipe #500618. I know this sounds strange but you'll be amazed at how good these are!."

 

• Ready In: 10mins
• Ingredients: 8
• Yields: 4 1/2 cups

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 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.