Start by slicing the ends off each dill pickle and carefully hollowing them out with an apple corer.

Take each hollowed pickle and wrap a slice of ham around a mozzarella stick, then insert it into the pickle.

Once all the pickles are filled, slice each one into ¼-inch rounds using a sharp knife.

Prepare three separate bowls for the coating process: one filled with all-purpose flour, another with beaten eggs, and the last with panko breadcrumbs.

Begin the coating process by dipping each pickle slice into the flour, then into the beaten eggs, and finally roll it in the panko breadcrumbs.

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

Carefully add the coated pickle slices to the hot oil, ensuring not to overcrowd the pan.

Once golden brown, remove the fried pickles from the oil and place them on a plate lined with paper towels.