• 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

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