A crunchy platter starring fried pickles, pickled veggies, and cheese-wrapped bites for pickle fans.
# 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 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, whisk together flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Dip each pickle chip or spear into the buttermilk, then dredge thoroughly in the dry mixture, pressing gently to ensure an even coating.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry coated pickles in batches for 2 to 3 minutes per side, until golden brown and crisp. Remove with a slotted spoon and transfer to paper towels for draining.
03 - Lay out each cheese slice and place a slice of turkey or ham on top, if using. Position a pickle spear at one end and roll tightly; secure with a toothpick if needed. Repeat with remaining ingredients.
04 - Arranged fried pickles, pickled-wrapped bites, and assorted pickled vegetables artfully onto a serving platter for presentation.
05 - In a small bowl, combine ranch dressing, pickle brine, and chopped fresh dill. Stir until well blended and serve alongside the platter.
