Wild Hog Pickles Recipe
Dill spear with bacon and Havarti wrapped and fried in a wonton wrap | Served with Cajun dill ranch.
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Ingredients
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Pickle-wonton rolls
Cajun dill ranch
Garnish (optional)
Method
Pickle-wonton rolls
Prep bacon and cheese
Preheat oven to 375°F (190°C). Lay bacon slices on a rimmed baking sheet lined with foil and a rack if available. Partially cook bacon for 8–10 minutes until just beginning to brown but still pliable (not fully crisp). Remove and drain on paper towels. While bacon cooks, cut Havarti into 12 strips about 1/4-inch thick and long enough to lay along a pickle spear (approximately 3–4 inches).
Assemble pickles
Pat pickle spears dry with paper towel. Wrap each pickle spear first with a strip of Havarti (center the cheese along the length), then wrap one partially cooked bacon slice around the cheese-covered pickle, overlapping slightly. The bacon should encase the cheese and pickle; trim bacon if excessively long.
Wrap in wonton
Place a wonton wrapper on a clean surface with one corner pointing toward you (diamond orientation). Put a bacon-wrapped pickle near the lower third of the wrapper. Make a flour slurry by mixing 1 tablespoon flour with 2 tablespoons water until smooth. Lightly brush the edges of the wonton with the slurry. Fold the bottom corner up over the pickle, fold the left and right corners in to overlap, then finish by folding the top corner down and sealing with slurry so the pickle is fully enclosed. Repeat for all pickles (should yield 12 rolls; use 2 wrappers per pickle if wrapper size requires).
Season
Lightly season the outside of each wonton parcel with 1 teaspoon salt and 1/2 teaspoon black pepper distributed across parcels (or sprinkle just before frying) to give a touch of seasoning.
Fry
Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). If you don't have a thermometer, heat until a small piece of wonton browns in about 40–50 seconds. Fry 3–4 parcels at a time, turning gently, until golden brown and crisp, about 2–3 minutes. The bacon inside will finish cooking and cheese will soften. Remove to a paper-towel-lined tray and let rest 1–2 minutes.
Finish
If any parcels have small openings where cheese is leaking, place them on a baking sheet and bake in the 375°F oven for 3–5 minutes to fully set and crisp. Serve warm.
Cajun dill ranch
In a medium bowl, whisk together mayonnaise, sour cream and buttermilk until smooth.
Add chopped fresh dill, garlic powder, onion powder, Cajun seasoning, lemon juice, salt and pepper. Whisk to combine. Taste and adjust seasoning or buttermilk for desired consistency (add more buttermilk 1 teaspoon at a time if thinner needed). Refrigerate for at least 20 minutes to allow flavors to meld. Stir again before serving.