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“These little wonders are great on their own or used in Bacon-Wrapped Burger With Fried Pickles & Slaw. I know this sounds strange but you'll be amazed at how good these are!.”
READY IN:
10mins
YIELD:
4 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200 degrees F.
  2. 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.
  3. Drain pickled vegetables of choice and place in a medium bowl. Pour buttermilk over pickled vegetables, stirring to coat.
  4. In a Dutch oven or large saucepan heat 2 inches oil over medium heat to 375 degrees F.
  5. 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.
  6. 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.
  7. *TIP:
  8. 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.

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