Step 1: Prepare the pickles and cheese. Thoroughly pat the dill pickle spears completely dry with paper towels. Slice the mozzarella cheese into sticks that are roughly the same length and thickness as your pickle spears. You may need to trim the pickles or cheese to match.
Step 2: Assemble the sticks. Place one mozzarella stick against a dill pickle spear. Gently press them together. The goal is to have the cheese stick to the pickle. If needed, you can use a small skewer to help hold them together temporarily, but remove before breading.
Step 3: Set up your breading station. Prepare three shallow dishes. In the first, add the flour. In the second, whisk the eggs. In the third, combine the panko breadcrumbs with garlic powder, onion powder, black pepper, cayenne (if using), and salt.
Step 4: Bread the sticks. Dredge each pickle and cheese combo thoroughly in the flour, shaking off excess. Dip it into the beaten egg, ensuring full coverage, then transfer to the seasoned panko breadcrumbs. Press the breadcrumbs onto the stick firmly to coat completely. For extra crispiness and to prevent cheese leakage, double-bread by dipping back into the egg and then into the panko again.
Step 5: Freeze the sticks. Arrange the breaded dill pickle mozzarella sticks on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for at least 30 minutes, or up to 1 hour, to firm up the cheese and breading. This step is crucial for preventing the cheese from melting out during frying.
Step 6: Heat the oil. In a deep pot or Dutch oven, heat the vegetable or canola oil over medium-high heat until it reaches 350-375°F (175-190°C). Use a kitchen thermometer to monitor the temperature.
Step 7: Fry the sticks. Carefully place 3-4 frozen dill pickle mozzarella sticks into the hot oil, being careful not to overcrowd the pot. Fry for 2-4 minutes, turning occasionally, until golden brown and crispy. The cheese inside should be melted and gooey.
Step 8: Drain and serve. Remove the fried sticks with a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil. Serve immediately with your favorite dipping sauces.