Best Fried Pickled Veggies Recipes

ALMOST-FAMOUS FRIED PICKLES

Steps:

• Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
• Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
• Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.

FRIED PICKLED VEGGIES

Steps:

• Preheat oven to 200 degrees F.
• 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.
• Drain pickled vegetables of choice and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat.
• In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375 degrees F.
• 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.
• 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.
• *TIP:.
• 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.