These were absolutely delicious! I adapted the recipe from this Paula Deen recipe I found a while back. We ended up making two batches, just for the two of us!
You can use fresh jalapenos like Paula Deen did, but I used sliced pickled jalapenos and bread and butter pickles. Either way you do it, these will turn out great. I didn't pour much oil in the skillet because I'm not used to frying things and because hot grease generally makes me nervous. I only fried them for a minute or two per side, and that was enough.
You have to assemble Fry Mix, and you should cut the recipe down or just be prepared to save some for later. I'm sure it keeps in an airtight container for a couple of weeks.
The blue cheese dipping sauce is outstanding. When we ran out of pickles and jalapenos, we moved on to Wheat Thins or anything else we could find. I lightened it up by using fat-free Greek yogurt instead of sour cream, and it was excellent.
1 cup Fry Mix (Recipe below)
1/4 cup Pickled jalapeno slices
1/4 cup Bread and butter pickles
Canola oil, for frying (or peanut oil or vegetable oil)
Heat a small amount of oil in a deep skillet to 375. While the oil heats up, coat the jalapeno slices and pickle slices in the fry mix. Using a slotted spoon or tongs, carefully lower the jalapenos and pickles into the oil. Fry for about 2 minutes, turning them to brown evenly. Drain on a paper-towel lined plate, and season with salt. Serve immediately with Blue Cheese Dip (recipe below).
Fry Mix
3 cups self-rising flour
1/2 cup self-rising white cornmeal
1 tsp salt
1 tsp crushed black pepper
Place all ingredients in a bowl and mix.
Blue Cheese Dip
1/2 cup nonfat Greek yogurt
1/4 cup low-fat mayonaisse
1 tsp salt
1/2 tsp pepper
1/2 cup (2 oz) crumbled blue cheese
1/2 cup finely chopped green onions
Combine the yogurt, mayonaisse, salt, and pepper. Fold in the blue cheese and green onions. Cover and refrigerate until ready to use.
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