A crunchy pickle platter with fried pickles, cheese-wrapped bites, and assorted pickles for tangy, lively flavors.
# What you'll need:
→ 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, 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 any 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, mix flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Dip each pickle chip or spear in buttermilk, then dredge in flour mixture, pressing gently to coat.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry coated pickles in batches for 2 to 3 minutes on each side until golden and crisp. Remove with a slotted spoon and drain on paper towels.
03 - Lay each slice of cheese on a flat surface and top with a slice of turkey or ham if desired. Place a pickle spear at one end and roll tightly. Secure each roll with a toothpick if needed. Repeat for remaining spears and cheese.
04 - On a serving platter, arrange fried pickles, pickle-wrapped bites, and assorted pickled vegetables.
05 - In a small mixing bowl, combine ranch dressing, pickle brine, and chopped fresh dill. Stir until smooth. Serve alongside the platter.
