A crispy, tangy platter of fried pickles, wrapped bites, and assorted pickled favorites for pickle enthusiasts.
# Ingredients:
→ 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
# Instructions:
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 in buttermilk, then dredge in the flour mixture, pressing gently to fully coat.
02 - Heat vegetable oil to 350°F in a deep skillet, ensuring a depth of 2 inches. Fry coated pickles in batches for 2 to 3 minutes per side until golden and crisp. Remove with a slotted spoon and place on paper towels to drain.
03 - Lay cheese slices flat and top each with a slice of turkey or ham, if desired. Position a pickle spear at one end and roll tightly. Secure with toothpicks as needed. Repeat this process for all remaining ingredients.
04 - Place the fried pickles, pickled-wrapped bites, and assorted pickled vegetables attractively on a serving platter for presentation.
05 - Stir together ranch dressing, pickle brine, and fresh dill in a small bowl until well blended. Serve alongside the assembled platter.
