Experience crunchy fried pickles, tangy pickled veggies, and playful bites in a lively, flavor-packed meal.
# 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
→ 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
# Directions:
01 - Pour the buttermilk into a shallow bowl. In a separate bowl, whisk together flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Dip each pickle chip or spear in buttermilk, then dredge in the flour mixture, pressing gently to fully coat.
02 - Heat 2 inches of vegetable oil to 350°F in a deep skillet. Fry the coated 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 - Lay each cheese slice flat and top with a slice of turkey or ham if preferred. Place a pickle spear at one end and roll up tightly. Secure each with a toothpick if needed, and repeat the process for all spears.
04 - On a serving platter, arrange the fried pickles, pickled-wrapped bites, and assorted pickled vegetables attractively.
05 - In a small mixing bowl, combine ranch dressing, pickle brine, and chopped fresh dill. Blend well and serve alongside the platter.
