A tangy, crispy meal of fried pickles, pickled veggies, and wrapped bites. Crafted 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
→ 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
# Method:
01 - Pour buttermilk into a shallow bowl. In a separate bowl, whisk flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Dip each pickle chip or spear into buttermilk, then dredge in the flour mixture, pressing lightly to adhere.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry pickles in batches for 2–3 minutes per side until golden and crisp. Transfer to a paper towel-lined plate using a slotted spoon.
03 - On a flat surface, lay a cheese slice and top with a slice of turkey or ham if desired. Place a pickle spear at one end, roll tightly, and secure with a toothpick. Repeat for all spears.
04 - Organize fried pickles, pickled-wrapped bites, and assorted pickled vegetables neatly on a serving platter.
05 - In a small bowl combine ranch dressing, pickle brine, and dill. Stir until smooth; serve chilled alongside the platter.
