# 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
→ Pickle-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 fresh dill, chopped
# Method:
01 - Pour buttermilk into a shallow bowl. Combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a separate bowl. Dip each pickle chip or spear into the buttermilk, then dredge in the seasoned flour mixture, pressing gently to ensure even coating.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry coated pickles in batches for 2 to 3 minutes per side until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
03 - Lay each slice of cheese on a flat surface and top with a slice of turkey or ham if desired. Position a pickle spear at one end and roll up tightly. Secure with a toothpick if necessary. Repeat for the remaining pickle spears.
04 - Arrange fried pickles, pickle-wrapped bites, and assorted pickled vegetables attractively on a serving platter.
05 - In a small bowl, mix ranch dressing, pickle brine, and chopped dill until well combined. Serve alongside the pickled platter.
