Enjoy a crunchy feast with fried pickles, pickled vegetables, and tasty wrapped bites, served with dill dip.
# 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 cheese 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
# Directions:
01 - Pour buttermilk into a shallow bowl. Combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a separate mixing bowl.
02 - Dip each pickle chip or spear in the buttermilk, followed by coating it evenly in the flour mixture. Press gently to ensure thorough coverage.
03 - Heat 2 inches of vegetable oil in a deep skillet or heavy-bottomed saucepan to 350°F. Fry the coated pickles in batches for 2 to 3 minutes per side until golden and crisp. Use a slotted spoon to transfer to paper towels and drain excess oil.
04 - Lay each cheese slice on a flat surface. Place a slice of deli turkey or ham on top if using. Position a dill pickle spear at one end and roll tightly. Secure with toothpicks if needed. Repeat with remaining ingredients.
05 - Arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables artfully on a serving platter.
06 - In a small bowl, blend ranch dressing, pickle brine, and fresh dill until smooth. Serve alongside for dipping.
