• 17 Ratings

Go ahead, feel the burn. Grab some beers to cool down this heat fest!

Source: Better Homes and Gardens
Advertisement

Fried Pickled Peppers

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200°F. Line a baking sheet with paper towels or a wire cooling rack. In a medium bowl combine pickled peppers and buttermilk, stirring to coat. In a plastic bag combine flour, cornmeal, and pepper.

    Advertisement
Instructions Checklist
  • In a Dutch oven or large saucepan heat 2 inches oil to 375°F.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Place a handful of peppers in flour mixture and shake to coat. Remove peppers, shaking off excess flour mixture. Using a slotted spoon, add peppers to hot oil. Fry 2 to 3 minutes or until crisp and golden. Transfer with slotted spoon to prepared baking sheet. Keep warm in preheated oven while frying remaining peppers. Serve with Ginger Aïoli.

*Tip

To make 3/4 cup sour milk, place 2 tsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand 5 minutes before using

Nutrition Facts (Fried Pickled Peppers)

428 calories; 28 g total fat; 4 g saturated fat; 4 g polyunsaturated fat; 11 g monounsaturated fat; 6 mg cholesterol; 817 mg sodium. 206 mg potassium; 39 g carbohydrates; 3 g fiber; 3 g sugar; 6 g protein; 0 g trans fatty acid; 194 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 2 mg iron;

Ginger Aïoli

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Reviews

17 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2