Enjoy crispy fried pickles, unique pickled bites, and tangy veggies in one flavorful, satisfying vegetarian meal.
# 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 other favorite pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon fresh dill, chopped
# Method:
01 - Pour buttermilk into a shallow bowl. In a separate bowl, combine all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Dip each dill pickle chip or spear into the buttermilk, then dredge in the flour mixture, pressing firmly to ensure an even coating.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry the coated pickles in batches for 2 to 3 minutes per side, until golden brown and crisp. Remove with a slotted spoon and transfer to paper towels to drain.
03 - Lay each slice of Swiss or cheddar cheese on a flat surface. Top with a slice of deli turkey or ham if desired. Place a pickle spear at one end and roll up tightly. Secure with a toothpick as needed. Repeat with remaining ingredients.
04 - On a serving platter, arrange fried pickles, pickled-wrapped bites, and a selection of assorted pickled vegetables.
05 - In a small bowl, combine ranch dressing, pickle brine, and chopped fresh dill. Stir until smooth and serve alongside the platter.
