1. For the homemade ranch dip, add mayonnaise, sour cream, dried dill, garlic powder, dried parsley, dried chives, onion powder, and some fresh lemon juice to a bowl and mix to combine. Finish the dip with some salt and pepper to your liking. Place in the fridge until needed.

2. Mix flour, milk, egg, paprika powder, and dried oregano for the batter in a bowl. Season with salt and pepper and let sit for about 5 minutes.

3. Add panko, grated Parmesan, cayenne pepper, as well as some salt and pepper to a bowl and mix to combine. Take the pickles out of the storage container and tap them dry with some kitchen paper.

4. Bread the pickles by dipping them into the batter first and then placing them in the bowl with the panko – make sure they are completely covered with batter and breadcrumbs. Place the breaded pickles on a plate.

4. Add vegetable oil or fat for frying to a small saucepan – you want enough oil/fat, so several pickles can swim freely. Heat up to a temperature of about 360°F (182°C). Work in batches and deep-fry the pickles for a few minutes until nicely golden and crispy. Let drain on a wire rack or some kitchen paper. Sprinkle the deep-fried pickles with some extra salt and chopped parsley, and serve with the homemade ranch dip.