Enjoy crispy fried pickles, pickled bites, and tangy veggies for a bold, crave-worthy vegetarian feast.
# 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 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 chopped fresh dill
# Step-by-Step:
01 - Pour buttermilk into a shallow bowl. In a separate bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Submerge each pickle chip or spear in buttermilk, then dredge thoroughly in the flour mixture, pressing gently for even coverage.
02 - In a deep skillet, heat 2 inches of vegetable oil 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 place on paper towels to drain excess oil.
03 - Lay cheese slices flat and top each with a slice of turkey or ham if desired. Position a pickle spear at one edge and roll up tightly. Secure the roll with a toothpick as necessary. Repeat the process with remaining ingredients.
04 - Arrange the fried pickles, pickled-wrapped bites, and assorted pickled vegetables attractively on a serving platter.
05 - Combine ranch dressing, pickle brine, and fresh dill in a bowl and stir until evenly blended. Serve the sauce alongside the platter.
