Prepare the cheese and pickles: Place the cut mozzarella pieces and pickle spears on a plate lined with parchment paper. Place the plate in the freezer for at least 15 minutes to firm up.

Set up the breading station: In three shallow dishes, place the flour in the first (seasoned with salt and pepper), the beaten eggs in the second, and the Panko breadcrumbs mixed with garlic powder, paprika, and cayenne (if using) in the third.

Assemble the bites: Work quickly. Take one frozen cheese piece and wrap it horizontally around one pickle spear. Carefully dredge the entire pickle-cheese bundle first in the flour, shaking off excess. Dip into the egg wash, ensuring it is fully coated, and then thoroughly press into the Panko mixture until completely covered.

Chill again: Place the breaded bites back onto a parchment-lined tray and freeze for another 10 minutes. This helps prevent the cheese from leaking out during frying.

Fry the bites: Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Carefully drop 3-4 bites into the hot oil (do not overcrowd). Fry for 1.5 to 2 minutes, turning occasionally until golden brown and crispy.

Drain and serve immediately: Remove the bites with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately while the cheese is melted and gooey.