Crunchy fried pickles, veggie bites, and tangy brined treats create a playful platter for pickle enthusiasts.
# 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 (enough to fill skillet with 2 inches oil)
→ 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 if 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 - Place buttermilk in a shallow bowl. In a separate mixing bowl, blend flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Dip each pickle chip or spear into buttermilk, then dredge fully in the flour mixture, pressing gently to adhere.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F. Working in batches, fry coated pickles for 2 to 3 minutes per side, or until golden brown and crisp. Use a slotted spoon to transfer fried pickles onto paper towels for draining.
03 - Lay cheese slices flat and top with a slice of turkey or ham if desired. Position a pickle spear at one edge and roll up tightly. Secure with a toothpick if necessary. Repeat until all are assembled.
04 - Neatly arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables on a large serving platter.
05 - In a small bowl, stir together ranch dressing, pickle brine, and fresh dill until smooth and well combined. Present alongside the platter.
