Ingredients
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1
-
1
-
2
-
1
-
1
-
3
-
3/4
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-
-
-
-
-
-
-
Directions
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
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1
Done
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Preheat Oven to 200 Degrees F. |
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2
Done
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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
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Drain Pickled Vegetables of Choice and Place in a Medium Bowl. Pour Buttermilk Over Pickled Vegetables, Stirring to Coat. |
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4
Done
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in a Dutch Oven or Large Saucepan Heat 2 Inches Oil Over Medium Heat to 375 Degrees F. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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*tip: |
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8
Done
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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. |
