# Ingredients:
→ 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 any favorite pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# Instructions:
01 - Pour the buttermilk into a shallow bowl. In a separate bowl, combine all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Dip each dill pickle chip or spear first into the buttermilk, then dredge in the seasoned flour mixture, pressing lightly to coat. Heat 2 inches of vegetable oil in a deep skillet or heavy-bottomed saucepan to 350°F. Fry the pickles in small batches for 2 to 3 minutes per side, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
02 - Arrange a cheese slice flat and top with a deli turkey or ham slice if using. Place a pickle spear at one end and roll up tightly; secure each roll with a toothpick if necessary. Repeat for all slices.
03 - Neatly arrange the fried pickles, pickled-wrapped bites, and assorted pickled vegetables onto a serving platter for presentation.
04 - Combine ranch dressing, pickle brine, and chopped fresh dill in a small bowl and stir until well blended. Place alongside the platter for dipping.
