Enjoy a tangy, crunchy meal of fried pickles, assorted pickled veggies, and playful cheese-wrapped bites.
# 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 other favorite 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, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Dip each pickle chip or spear into the buttermilk, then dredge thoroughly in the flour mixture, pressing gently to coat.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry pickles in small batches, about 2–3 minutes per side, until crisp and golden. Transfer with a slotted spoon to paper towels to drain.
03 - Lay each cheese slice on a flat surface and top with deli turkey or ham if desired. Place a pickle spear at one end and roll up tightly. Secure with toothpicks if needed, and repeat with remaining ingredients.
04 - Display fried pickles, pickled-wrapped bites, and assorted pickled vegetables together on a serving platter.
05 - In a small bowl, whisk together ranch dressing, pickle brine, and fresh dill until well blended. Serve alongside platter.
