# 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
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 any favorite pickled vegetables
→ Dipping Sauce
20 - 1/2 cup ranch dressing
21 - 2 tablespoons pickle brine
22 - 1 tablespoon chopped fresh dill
# Method:
01 - Pour buttermilk into a shallow bowl. Combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in another bowl. Dip each pickle chip or spear into the buttermilk, then dredge in the flour mixture, pressing gently to ensure full coverage.
02 - Heat 2 inches of vegetable oil to 350°F in a deep skillet or heavy-bottomed saucepan. Fry pickles in batches for 2 to 3 minutes per side until golden and crisp. Transfer with a slotted spoon to paper towels for draining.
03 - Lay each cheese slice on a flat surface and position a slice of turkey or ham on top, if preferred. Place a pickle spear at one end and roll up the cheese and meat tightly around the pickle. Secure each roll with a toothpick as needed. Repeat for all remaining ingredients.
04 - Arrange fried pickles, pickled-wrapped bites, and assorted pickled vegetables attractively on a serving platter.
05 - Blend ranch dressing, pickle brine, and chopped fresh dill in a small bowl until fully combined. Serve alongside the platter for dipping.
