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A southern classic that is so awesome as an appetizer or side to any burger.
Start by draining your pickles and peppers. Then add them to a bowl of milk, and give a gentle stir. Set aside.
Next add your dry ingredients to a mixing bowl and give it a good mix.
When your oil comes to temperature, toss the pickles and peppers with the flour mixture and make sure everything gets an even coat. The flour should easily adhere to the pickles and peppers.
Add about 8 or 10 pickles and peppers into the hot oil. These will cook quickly and be done within minutes. Remove them with a kitchen spider or slotted spoon and place on some paper towels to drain any excess oil. Quickly season with a pinch of salt. Remove from the paper towel and place on your serving dish.
Repeat with the remaining pickles and peppers.
Serve with any of your favorite creamy dressing, or eat them alone.
You get a crisp exterior while retaining that sweet and tart flavor of the pickle. Did I mention the peppers? Oh, wow. That’s all I have to say.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!