Subj : BH&G 3643
To   : All
From : Dave Drum
Date : Tue Aug 17 2021 04:30:00

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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