Southern Fried Pickles and Crispy Veggie Platter with Zesty Dipping Sauces

1.Prepare the Dipping Sauces: In separate small bowls, whisk together all ingredients for the Spicy Comeback Sauce and the Tangy Honey Mustard until smooth. Taste and adjust seasoning or heat as desired. Cover and refrigerate while preparing the vegetables.

2.Prepare the Vegetables: Ensure all vegetables are dry. Pat the pickle chips, mushroom halves, onion rings, squash rounds, and okra pieces thoroughly with paper towels. Excess moisture will prevent the batter from adhering.

3.Set up the Batter Station: In a large bowl, whisk together the flour, cornmeal, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper (the dry mix). In a separate bowl, whisk together the buttermilk and the beaten egg (the wet mix).

4.Heat the Oil: Pour 3 to 4 inches of oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 175°C (350°F). Use a thermometer to monitor the temperature.

5.Batter and Fry the Pickles: Working in small batches, dip the pickle chips first into the wet mix, allowing excess to drip off, then dredge them thoroughly in the dry mix, pressing lightly to ensure full coverage. Carefully drop the battered pickles into the hot oil.

6.Fry the Pickles: Fry for 2 to 3 minutes, flipping once, until golden brown and crispy. Remove with a slotted spoon and transfer to a wire rack lined with paper towels to drain. Immediately sprinkle lightly with extra salt.

7.Batter and Fry the Remaining Vegetables: Repeat the wet-to-dry battering process with the mushrooms, onion rings, squash, and okra, frying each type of vegetable in separate small batches. Maintain the oil temperature between 170°C and 175°C (340°F and 350°F) between batches.

8.Serve: Arrange the hot, crispy fried pickles and mixed vegetables attractively on a large platter. Serve immediately with the chilled Spicy Comeback Sauce and Tangy Honey Mustard.