Fried Pickled Veggies - cooking recipe

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons ground black pepper
1 teaspoon cayenne (or as much as you like)
1 teaspoon garlic powder
3 3 cups pepperoncini peppers or 3 cups pitted green olives
3/4 cup buttermilk (or sour milk*)
peanut oil or vegetable oil, for deep-frying

Preparation

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.