BH&G 3643
From
Dave Drum@1:3634/12 to
All on Tue Aug 17 04:30:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fried Pickles
Categories: Vegetables, Sauces, Dairy, Breads
Yield: 6 Servings
1 c All-purpose flour
1 c Yellow cornmeal
2 tb Ground black pepper
3 c Sliced pickled vegetables,
- dill pickles, jalapeno
- slices, pepperoncini
- slices, or pitted green
- olives
3/4 c Buttermilk or sour milk
Oil for deep-fat frying
MMMMM------------------------GINGER AIOLI-----------------------------
1/3 c Mayonnaise
2 ts Grated fresh ginger
1 1/2 ts Lime juice
1/8 ts Kosher salt
1/4 c Olive oil
1 tb Minced green onion
In a small bowl whisk together mayonnaise, ginger, lime
juice, and salt until combined. Gradually whisk in oil.
Stir in green onion. Makes 2/3 cup.
Set the oven to 200ºF/93ºC.
Line a baking sheet with paper towels; set aside. In a
large resealable plastic bag, combine flour, cornmeal,
and pepper. Set aside.
Drain pickled vegetables and place in a medium bowl. Pour
buttermilk over pickled vegetables, stirring to coat.
In a Dutch oven or large saucepan heat 2" oil over medium
heat to 375ºF/190ºC.
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.
Serve warm with Ginger Aioli.
Makes: 6 servings
Better Homes & Gardens | August 2017
MM Format by Dave Drum - 05 August 2017
Uncle Dirty Dave's Archives
MMMMM
... "I have never been hurt by what I have not said." -- Calvin Coolidge
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