Fried Candied Jalapenos
1 jar Arabelle Candied Jalapenos, drained (*reserve syrup)
1 cup all purpose flour
1 cup soda water or club soda
*Buttermilk Dressing or Sour cream
Vegetable Oil for frying
Mix the flour and soda water together thoroughly to make a batter. In a deep fryer or large pot, heat enough oil to cover the jalapenos to 350 degrees F. In two or three separate batches, dip the drained candied jalapenos in the batter until coated and then place them in the oil. They are done when they float to the surface and are a light golden brown and crispy. Remove from oil and drain on a paper towel to remove any excess oil. Sprinkle lightly with salt and serve hot.
*Blend 3-5 teaspoons (depending on how hot you want it) of the reserved syrup with your favorite buttermilk dressing or sour cream for dipping the fried candied jalapenos!
**Can also be served alone as a crunchy snack or as a topping, condiment, or accompaniment to soups, salads, sandwiches, casseroles, or anything else you can imagine!
Fried Dilled Onions
1 jar Arabelle Dilled Onions
1 cup all purpose flour
1 cup cornmeal
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil for frying
Mix the flour, cornmeal, salt, and pepper together thoroughly. In a deep fryer or large pot, heat enough oil to cover the onions to 350 degrees F. Pour the contents of the jar into a bowl for ease (reserve juice for marinades, salad dressings, poaching liquids, martinis, and much more). In 3-4 separate batches, using a fork, pull the onions out of their juice and dip them in the dry mixture until well coated. Place them in the oil and fry until a light golden brown, approximately 3-5 minutes or until crispy. Remove from oil and drain on a paper towel to remove any excess oil. Sprinkle lightly with salt and serve hot.
Can be served alone as a crunchy snack or as a topping, condiment, or accompaniment to soups, salads, sandwiches, casseroles, or anything else you can imagine!