# 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
→ 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
# Preparation Steps:
01 - Pour buttermilk into a shallow bowl. In a separate mixing bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Dip each pickle chip or spear first into the buttermilk, then dredge thoroughly in the flour mixture, pressing gently to adhere.
02 - In a deep skillet or heavy-bottomed saucepan, heat 2 inches of vegetable oil to 350°F. Working in batches, fry the pickles 2 to 3 minutes per side until golden and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
03 - Lay each cheese slice on a clean surface. Top with a slice of turkey or ham if desired. Place a pickle spear at one end and tightly roll up. Secure with a toothpick if needed. Repeat for all spears.
04 - Artistically arrange the fried pickles, pickled-wrapped bites, and assorted pickled vegetables on a serving platter.
05 - In a small bowl, blend ranch dressing, pickle brine, and chopped fresh dill until smooth. Present alongside the platter for dipping.
