# Ingredient List:
→ 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 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 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 separate mixing bowl, combine all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Dip each pickle chip or spear into the buttermilk, then dredge in the flour mixture, pressing gently to ensure even coverage.
02 - Heat 2 inches of vegetable oil in a deep skillet or heavy-bottomed saucepan to 350°F. Fry coated pickles in batches for 2 to 3 minutes per side until crisp and golden. Transfer with a slotted spoon to paper towels to drain.
03 - Lay each cheese slice on a flat surface and top with a slice of turkey or ham if using. Position a pickle spear at one end, then roll up the cheese and meat tightly around the pickle. Secure each bite with a toothpick if desired.
04 - On a serving platter, artfully arrange the fried pickles, pickle-wrapped bites, and assorted pickled vegetables.
05 - In a small mixing bowl, thoroughly combine ranch dressing, pickle brine, and freshly chopped dill. Serve as an accompaniment to the platter.
