A crunchy platter featuring fried pickles, pickled veggies, wrapped bites, and zesty dipping sauce.
# 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 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 buttermilk into a shallow bowl. Combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a separate bowl. Dip each pickle chip or spear into the buttermilk, then dredge in the flour mixture, gently pressing to coat.
02 - Heat 2 inches of vegetable oil to 350°F in a deep skillet. Fry pickles in batches for 2–3 minutes per side, until golden and crisp. Transfer to paper towels using a slotted spoon.
03 - Lay cheese slices on a flat surface and top with turkey or ham if desired. Place a pickle spear at one end and roll tightly. Secure with a toothpick, repeating for all.
04 - Place fried pickles, pickled-wrapped bites, and assorted pickled vegetables on a serving platter.
05 - Blend ranch dressing, pickle brine, and chopped fresh dill in a small bowl until fully combined. Serve as accompaniment.
