Lay the sliced pickles on paper towels and pat them dry as much as you can.

In a large bowl, mix all the batter ingredients until smooth. It should look like a pancake batter.

Put panko breadcrumbs on a separate plate.

Using kitchen tongs or long toothpicks, dip dried pickles into the batter first, let excess drip off and leave them on the panko breadcrumbs plate.

Heat 2 inches oil in a heavy bottomed pot over medium-high heat to 375 degrees. If you don’t have a candy thermometer, you can test whether the oil is hot enough by putting a pinch of flour into it.

Working in batches, place the coated pickles into hot oil. Fry for about 1-2 minutes or until golden. Remove and transfer on paper towels. The number of pickles you can fry at a time depends on how big your pot is.

You might need to adjust the heat to maintain consistent 375 degrees.