# What You'll Need:
→ Fried Pickles
01 - 2 cups dill pickle chips or dill pickle spears, thoroughly drained and dried
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 ground black pepper
11 - Vegetable oil, sufficient for deep frying
→ Pickle-Wrapped Bites
12 - 8 large dill pickle spears
13 - 8 slices Swiss cheese or cheddar cheese
14 - 8 slices deli turkey or deli ham (omit for vegetarian version)
→ 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 fresh dill, finely chopped
# How to make it:
01 - Add buttermilk to a shallow bowl. In a separate mixing bowl, whisk together 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, ensuring an even coating.
02 - Pour vegetable oil into a deep skillet or heavy-bottomed saucepan to a depth of 2 inches. Heat oil to 350°F. Fry coated pickles in small batches for 2–3 minutes per side, until golden brown and crispy. Use a slotted spoon to transfer to paper towels for draining.
03 - Arrange cheese slices on a clean work surface. Add a slice of deli turkey or ham on top of each cheese slice, if using. Position a pickle spear at one end and tightly roll up. Secure each roll with a toothpick, as needed.
04 - Organize the fried pickles, pickle-wrapped bites, and assorted pickled vegetables on a serving platter for presentation.
05 - In a small bowl, blend ranch dressing, pickle brine, and fresh dill until thoroughly combined. Serve on the side.
