Enjoy crispy fried pickles, pickled-wrapped bites, and tangy vegetables for a vibrant, crunchy meal.
# What you'll need:
→ 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
→ Pickled-Wrapped Bites
12 - 8 large dill pickle spears
13 - 8 slices Swiss cheese 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 assorted favorite pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# Method:
01 - Pour buttermilk into a shallow bowl. In a separate bowl, blend flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Dip each pickle chip or spear first in buttermilk, then coat thoroughly in the flour mixture, gently pressing to adhere.
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 and crisp. Use a slotted spoon to transfer to paper towels to drain.
03 - Place a slice of cheese on a flat surface, add a slice of turkey or ham if desired, then position a pickle spear at the edge and roll tightly. Secure with toothpicks if necessary. Repeat with remaining ingredients.
04 - Arrange fried pickles, pickle-wrapped bites, and an assortment of pickled vegetables artfully onto a serving platter for presentation.
05 - Whisk ranch dressing, pickle brine, and fresh dill in a small bowl until mixture is even. Present sauce alongside the platter for dipping.
