Crispy fried pickles, pickled veggies, and savory bites served with tangy sauce for a lively 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 ground 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 selection of favorite pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# Directions:
01 - Pour the buttermilk into a shallow bowl. In a separate bowl, mix the flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and ground black pepper. Dip each pickle chip or spear into the buttermilk, then dredge in the flour mixture, pressing gently 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 drain on paper towels.
03 - Place each cheese slice on a flat surface and top with a slice of turkey or ham if desired. Position a pickle spear at one end and roll up tightly. Secure with a toothpick if necessary. Repeat until all ingredients are used.
04 - Arrange the fried pickles, pickled-wrapped bites, and assorted pickled vegetables attractively on a serving platter.
05 - In a small bowl, combine ranch dressing, pickle brine, and fresh dill. Stir until the mixture is homogenous and serve alongside the platter.
