A tangy platter featuring fried pickles, wrapped bites, and assorted pickled vegetables for pickle fans.
# What You’ll Need:
→ Fried Pickles
01 - 2 cups dill pickle chips or spears, thoroughly 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, sufficient for deep 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 preferred pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon freshly chopped dill
# How-To:
01 - Pour buttermilk into a shallow bowl. In a separate bowl, whisk together flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Dip each pickle chip or spear in buttermilk, then dredge in the flour mixture, pressing gently for even coverage.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry pickles in batches for 2–3 minutes per side until golden and crunchy, then transfer to paper towels using a slotted spoon.
03 - Lay cheese slices on a flat surface and top each with a slice of turkey or ham if desired. Position a pickle spear at one end, then roll tightly to encase the pickle. Secure with toothpicks if needed. Repeat with remaining ingredients.
04 - Arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables attractively on a large serving platter.
05 - Combine ranch dressing, pickle brine, and fresh dill in a small bowl. Serve alongside the assembled platter.
