Indulge in crispy pickles, tangy vegetables, and pickled-wrapped bites for a flavorful, vegetarian-friendly platter.
# 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 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 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, cayenne, salt, and black pepper. Dip each dill pickle chip or spear in buttermilk, then dredge in the seasoned flour mixture, pressing gently to coat thoroughly. In a deep skillet, heat 2 inches of vegetable oil to 350°F. Fry the pickles in batches for 2 to 3 minutes per side until golden and crisp. Transfer to paper towels using a slotted spoon.
02 - Arrange cheese slices on a clean surface, topping each with a slice of turkey or ham if desired. Place a pickle spear at one edge and roll tightly. Secure each roll with a toothpick as needed. Repeat until all ingredients are used.
03 - On a large serving platter, arrange the fried pickles alongside pickled-wrapped bites and the assorted pickled vegetables for an appealing presentation.
04 - Stir together ranch dressing, pickle brine, and chopped fresh dill until well blended in a small bowl. Serve with the pickle assortment.
