Savor crispy fried pickles, cheesy bites, and tangy vegetables in a playful, flavorful platter for four.
# 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 second bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Dip each pickle chip or spear into the buttermilk, then dredge in the flour mixture, pressing gently for full coverage.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry pickles in batches for 2–3 minutes per side, until golden and crisp. Remove with a slotted spoon and drain on paper towels.
03 - Lay each cheese slice on a flat surface and place a slice of turkey or ham over it, if using. Set a pickle spear at one end and roll tightly. Secure each roll with a toothpick if needed. Repeat for remaining spears.
04 - Arrange 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 chopped dill until well blended. Serve as a dipping accompaniment.
