Fried pickles, cheese-wrapped bites, and assorted tangy veggies for a crunchy, vegetarian delight.
# What You'll Need:
→ Fried Pickles
01 - 2 cups dill pickle chips or spears, thoroughly 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, sufficient for 2 inches depth in skillet
→ 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 for non-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 fresh dill, finely chopped
# Method:
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 seasoned flour mixture, pressing gently for full coating.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry prepared pickles in batches for 2 to 3 minutes per side until golden brown and crisp. Remove using a slotted spoon and drain on paper towels.
03 - Place a slice of cheese on a flat surface. If using, top with a slice of deli turkey or ham. Position a pickle spear at one end, roll up tightly, and secure with a toothpick if needed. Repeat with remaining ingredients.
04 - Arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables attractively on a serving platter.
05 - Blend ranch dressing, pickle brine, and chopped dill together in a small bowl. Serve alongside the platter.
