# 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 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 any favorite pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# Step-by-Step Guide:
01 - Pour buttermilk into a shallow bowl. In a separate mixing bowl, combine 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 seasoned flour mixture, pressing gently to adhere.
02 - Heat 2 inches of vegetable oil in a deep skillet to 350°F. Add pickles in batches and fry for 2 to 3 minutes per side until golden and crisp. Remove with a slotted spoon and drain on paper towels.
03 - Lay cheese slices on a flat surface. If desired, top each cheese slice with a slice of deli turkey or ham. Place one pickle spear at one end of each slice and roll tightly. Secure each roll with a toothpick as needed.
04 - Arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables attractively on a serving platter.
05 - Combine ranch dressing, pickle brine, and chopped fresh dill in a small bowl. Stir well and serve alongside the platter.
