A crunchy platter with fried pickles, pickled veggies, and wrapped bites for a tangy, vegetarian-friendly meal.
# Components:
→ 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, for deep frying
→ 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, 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 finely chopped fresh dill
# Method:
01 - Pour the buttermilk into a shallow bowl. Combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a second bowl.
02 - Dip each pickle chip or spear into the buttermilk, then dredge thoroughly in the flour mixture, pressing gently to ensure even coverage.
03 - In a deep skillet, heat 2 inches of vegetable oil to 350°F. Fry pickles in batches for 2 to 3 minutes per side, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
04 - Arrange each cheese slice on a clean work surface, top with turkey or ham if using. Lay a pickle spear at one end, roll up tightly, and secure with a toothpick as needed. Repeat with remaining ingredients.
05 - Artfully arrange the fried pickles, pickled-wrapped bites, and assorted pickled vegetables on a large serving platter.
06 - Combine ranch dressing, pickle brine, and chopped fresh dill in a bowl, mixing until well blended. Serve alongside the platter.
