Start by slicing the ends off your dill pickles, then use an apple corer to hollow them out carefully, setting aside the centers for later use.

Take a slice of ham and wrap it around a mozzarella stick, creating a lovely filling for each hollowed pickle.

Once stuffed, slice each pickle into ¼-inch rounds.

Create a lovely coating station by placing three bowls in a row: flour, beaten eggs, and panko breadcrumbs.

In a frying pan, heat oil to 375°F (190°C) over medium-high heat.

Carefully place the coated pickle slices into the hot oil, frying them for 1–2 minutes until they achieve a golden brown color.

Once they are perfectly fried, use a slotted spoon to remove the stuffed fried pickles from the oil and place them on paper towels to drain excess oil.