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Fried Pickled Veggies

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Ingredients

Adjust Servings:
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

Nutritional information

424.5
Calories
29 g
Calories From Fat
3.2 g
Total Fat
0.7 g
Saturated Fat
1.6 mg
Cholesterol
914.8 mg
Sodium
90.2 g
Carbs
6.1 g
Dietary Fiber
41.3 g
Sugars
9.3 g
Protein
1185g
Serving Size

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Fried Pickled Veggies

Features:
    Cuisine:

    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!.

    • 30 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Fried Pickled Veggies, 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! , 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!


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    Steps

    1
    Done

    Preheat Oven to 200 Degrees F.

    2
    Done

    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
    Done

    Drain Pickled Vegetables of Choice and Place in a Medium Bowl. Pour Buttermilk Over Pickled Vegetables, Stirring to Coat.

    4
    Done

    in a Dutch Oven or Large Saucepan Heat 2 Inches Oil Over Medium Heat to 375 Degrees F.

    5
    Done

    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
    Done

    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
    Done

    *tip:

    8
    Done

    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.

    Avatar Of Omar Smith

    Omar Smith

    Artisan bread maker baking up crusty and flavorful loaves with care and skill.

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