# 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 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 other favorite pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# Steps:
01 - Pour buttermilk into a wide shallow bowl. Mix flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a separate bowl. Dip each pickle piece in buttermilk, then thoroughly coat with the seasoned flour mixture.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F. Fry prepared pickles in batches for 2 to 3 minutes per side, or until golden brown and crisp. Use a slotted spoon to transfer fried pickles onto paper towels to drain excess oil.
03 - Lay each cheese slice flat and, if desired, top with a slice of deli turkey or ham. Position a pickle spear at one end and roll tightly. Secure rolls with toothpicks as needed. Repeat for each serving.
04 - Neatly display fried pickles, pickled-wrapped bites, and assorted pickled vegetables on a serving platter.
05 - Combine ranch dressing, pickle brine, and chopped fresh dill in a small bowl. Stir until ingredients are fully incorporated, and serve alongside the assembled platter.
