Enjoy a crisp, tangy platter of fried pickles, pickled vegetables, and pickle-wrapped bites in each flavorful bite.
# Components:
→ Fried Pickles
01 - 2 cups dill pickle chips or spears, drained and patted dry
02 - 1 cup buttermilk
03 - 1 cup all-purpose flour
04 - 1 cup cornmeal
05 - 1 teaspoon paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon cayenne pepper (optional)
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - Vegetable oil, for frying
→ Pickle-Wrapped Bites
12 - 8 large dill pickle spears
13 - 8 slices Swiss or cheddar cheese
14 - 8 slices deli turkey or ham (optional, omit for vegetarian)
→ Assorted Pickled Vegetables
15 - 1 cup pickled carrots
16 - 1 cup pickled onions
17 - 1 cup pickled green beans
18 - 1 cup pickled jalapeños
19 - 1 cup pickled cauliflower or other preferred pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# Directions:
01 - Pour buttermilk into a shallow bowl. In a separate bowl, blend flour, cornmeal, paprika, garlic powder, onion powder, optional cayenne, salt, and black pepper. Dip each pickle chip or spear into the buttermilk, then dredge in the flour mixture, pressing lightly to coat.
02 - Heat 2 inches of vegetable oil in a deep skillet or heavy-bottomed saucepan to 350°F. Fry pickles in batches for 2 to 3 minutes per side, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
03 - Place cheese slice on a flat surface and top with a slice of turkey or ham if desired. Position a pickle spear at one end and roll tightly. Secure with a toothpick as needed. Repeat with remaining ingredients.
04 - Place fried pickles, pickle-wrapped bites, and an assortment of pickled vegetables onto a large serving platter for presentation.
05 - Mix ranch dressing, pickle brine, and fresh dill in a small bowl until fully combined. Serve alongside the platter.
