# What you'll need:
→ 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 preferred pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# Method:
01 - Pour buttermilk into a shallow bowl. In a separate bowl, blend flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Dip each pickle chip or spear in buttermilk, then dredge in the seasoned flour mixture, pressing gently to adhere.
02 - Fill a deep skillet or heavy-bottomed saucepan with 2 inches of vegetable oil and bring to 350°F. Fry pickles in batches for 2 to 3 minutes per side, until golden and crisp. Remove with a slotted spoon and transfer to paper towels to drain.
03 - Lay cheese slices on a flat surface, topping each with a slice of turkey or ham, if preferred. Place a pickle spear at one end and roll tightly. Fasten with a toothpick if required and repeat with remaining ingredients.
04 - Arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables attractively on a serving platter.
05 - In a small mixing bowl, combine ranch dressing, pickle brine, and chopped fresh dill. Stir until well blended and serve alongside the platter.
