Take fried pickles to the next level...

Get some chunky Italian Giardiniera (mixed vegitable) pickles and deep fry those in tempura batter. Giardiniera usually includes cauliflower, carrots, pearl onions, celery, and sometimes other vegies.

Secret: keep the batter chilled in an ice water bath, and the oil just short of smoking, for real crispy batter-fried treats.

Or if you're really adventurous, you could try the same tactic with Mexican pickled carrots... (but you'd better like hot chili...)

i adore giardiniera, this sounds great.A first at Chez Willie, I just made goat cheese stuffed zucchini blossoms, most of the recipes called for frying, I just sauteed in some EVOO, they were fantastic. 12 blossoms for $2 at the local fruit market.

Fried yellow squash
 

Yellow squash are in season in the southeast US. I slice them about a quarter inch thick, slightly salt, and apply a dusting of cornmeal. The inherent moisture of the squash holds the cornmeal on. Then deep fry until golden brown. They are slightly sweet and delicious!