# 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 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 mixed 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, blend flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Dip each pickle chip or spear into buttermilk, then dredge thoroughly in the flour mixture, gently pressing to ensure even coating.
02 - Heat 2 inches of vegetable oil to 350°F in a deep skillet or heavy-bottomed saucepan. Fry pickles in batches for 2 to 3 minutes per side until golden brown and crisp. Remove pickles with a slotted spoon and drain excess oil on paper towels.
03 - Lay each cheese slice flat and top with a slice of turkey or ham if desired. Position a pickle spear at one end and roll up tightly. Use a toothpick to secure each roll. Repeat with remaining ingredients.
04 - Place fried pickles, pickled-wrapped bites, and an assortment of pickled carrots, onions, green beans, jalapeños, and cauliflower on a serving platter for presentation.
05 - In a small bowl, whisk ranch dressing, pickle brine, and chopped dill until evenly combined. Serve the sauce alongside the platter.
