Instructions
Vegetable oil (can use any oil of your choice)
1 cup all-purpose flour, divided.
½ cup whole buttermilk
½ cup corn flour
½ cup medium-ground cornmeal
1-2 tbsp Jammin Jays Get the Cow Mooing (season to taste)
1 pack of Jammin Jays Dip (I used Cheesy Garlic)
16 oz sour cream
1 (19-oz.) jar green olives (stuffed with your choice. I used garlic and blue cheese), drained and thoroughly patted dry (about 32 olives)
Directions
Prepare the Jammin Jays Dip: Combine mix with sour cream.
Prepare the Fried Olives: Pour oil to a depth of 2 inches in a large skillet; heat oil over medium to 350°F. Place ½ cup of the all-purpose flour in a medium bowl. Pour buttermilk into a separate medium bowl. Stir together corn flour, cornmeal, Get the Cow Mooing, and remaining ½ cup all-purpose flour in a third medium bowl. Working in batches, toss olives in all-purpose flour until well coated. Transfer olives to buttermilk and toss to coat. Place olives in cornmeal mixture and toss again to coat; transfer to a baking sheet lined with parchment paper.
Working in 3 batches, fry olives in hot oil, stirring occasionally, until golden brown, about 1 minute and 30 seconds; drain on a baking sheet lined with paper towels. Keep warm in a 200°F oven. Allow oil to return to 350°F
Dip in Jammin Jays Mix and enjoy.
