Ingredients

2 cups dill pickle chips or spears, drained and patted dry

1 cup buttermilk

1 cup all-purpose flour

1 cup cornmeal

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cayenne pepper (optional)

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil, for frying

8 large dill pickle spears

8 slices Swiss or cheddar cheese

8 slices deli turkey or ham (optional, omit for vegetarian)

1 cup pickled carrots

1 cup pickled onions

1 cup pickled green beans

1 cup pickled jalapeños

1 cup pickled cauliflower or favorite pickled vegetables

1/2 cup ranch dressing

2 tablespoons pickle brine

1 tablespoon chopped fresh dill

Instructions

Step 1: Pour buttermilk into a shallow bowl. In a separate bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.

Step 2: Dip each pickle chip or spear into the buttermilk, then dredge in the flour mixture, gently pressing to coat evenly.

Step 3: Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the coated pickles in batches for 2–3 minutes per side until golden brown and crisp.

Step 4: Remove fried pickles with a slotted spoon and transfer to paper towels to drain excess oil.

Step 5: Lay cheese slices flat and top with a slice of turkey or ham if using. Place a large pickle spear at one end and roll tightly. Secure each roll with a toothpick.

Step 6: Arrange the fried pickles, pickled-wrapped bites, and assorted pickled vegetables on a serving platter for a colorful presentation.

Step 7: In a small bowl, mix the ranch dressing, pickle brine, and chopped fresh dill until combined. Serve as a dipping sauce alongside the platter.

Tips & Variations

For a spicier kick, increase the cayenne pepper or add some hot sauce to the dipping sauce.

Use gluten-free flour and cornmeal to make the fried pickles suitable for gluten-sensitive diets.

Substitute the deli meat with smoked tofu slices for a vegetarian-friendly option.

Try different pickled vegetables to vary the flavors and textures on your feast platter.

FAQs

Can I prepare the fried pickles in advance?

You can fry pickles ahead of time, but they are best eaten fresh to maintain their crisp texture. Reheat in the oven before serving for the best results.

What can I use instead of buttermilk for dipping?

If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.