# What You'll Need:
→ Fried Pickles
01 - 2 cups dill pickle chips or spears, thoroughly 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, enough for frying at least 2 inches depth
→ Pickle-Wrapped Bites
12 - 8 large dill pickle spears
13 - 8 slices Swiss cheese or cheddar cheese
14 - 8 slices deli turkey or ham (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 freshly chopped dill
# Directions:
01 - Pour buttermilk into a shallow bowl. Combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a separate mixing bowl.
02 - Dip each pickle chip or spear into the buttermilk, then dredge in the spiced flour mixture, pressing gently for a complete coating.
03 - Heat vegetable oil in a deep skillet or heavy-bottomed saucepan to 350°F (175°C). Fry coated pickles in batches for 2–3 minutes per side, until golden and crisp. Remove with a slotted spoon and drain on paper towels.
04 - Lay cheese slices flat, top each with a slice of turkey or ham if desired. Place a pickle spear on the edge and roll up tightly. Secure with toothpicks as needed.
05 - Neatly arrange fried pickles, pickle-wrapped bites, and an assortment of pickled vegetables on a serving platter.
06 - In a small bowl, blend ranch dressing, pickle brine, and chopped fresh dill until smooth. Provide as a dipping option alongside the platter.
