Fried Pickled Veggies

Total Time: 10 mins Preparation Time: 8 mins Cook Time: 2 mins

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

Recipe

• 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.