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!.
Provided by Annacia
Categories Vegetable
Time 10m
Yield 4 1/2 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 424.5, Fat 3.2, SaturatedFat 0.7, Cholesterol 1.6, Sodium 914.8, Carbohydrate 90.2, Fiber 6.1, Sugar 41.3, Protein 9.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love