# Components:
→ 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 assorted pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# Directions:
01 - Pour buttermilk into a shallow bowl. In a separate bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Dip each pickle chip or spear into the buttermilk, then dredge in the flour mixture, pressing gently to fully coat.
02 - Heat 2 inches of vegetable oil in a deep skillet or heavy-bottomed saucepan to 350°F. Fry pickles in batches for 2–3 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate using a slotted spoon.
03 - Lay out cheese slices on a flat surface. Top each slice with a slice of turkey or ham if using. Place a pickle spear at one end, roll tightly, and secure with a toothpick if needed. Repeat with remaining ingredients.
04 - Arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables on a serving platter.
05 - In a small mixing bowl, combine ranch dressing, pickle brine, and fresh dill until well blended. Present alongside the platter.
