# 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 ground 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 other favorite 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 second bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and ground black pepper. Dip each pickle chip or spear into buttermilk, then coat thoroughly in the flour mixture, pressing gently to adhere.
02 - Heat 2 inches of vegetable oil to 350°F in a deep skillet or heavy-bottomed saucepan. Fry pickles in batches for 2–3 minutes per side, until golden and crisp. Remove with a slotted spoon and drain on paper towels.
03 - Lay each slice of cheese flat and, if using, position a slice of deli turkey or ham on top. Place a dill pickle spear at one end and roll tightly. Secure each roll with a toothpick if necessary. Repeat for all remaining spears.
04 - Arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables on a serving platter.
05 - In a small mixing bowl, blend ranch dressing, pickle brine, and chopped fresh dill until evenly combined. Serve in a small bowl alongside the assembled platter.
