Begin by slicing off the ends of your large, firm dill pickles. Hollow them out using a corer or a small spoon.

Roll together the mozzarella cheese and ham into tight cylinders. Stuff each hollowed pickle with the mixture and slice into ¼-inch rounds.

Set up three dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each pickle slice in flour, dip in eggs, then coat with breadcrumbs.

Heat oil in a deep skillet over medium-high heat until it reaches 375°F. Test by dropping in a small piece of bread.

Fry the stuffed pickles for 1-2 minutes on each side until golden brown. Flip halfway through for even cooking.

Remove the fried pickles with a slotted spoon and drain on paper towels. Serve hot with spicy mayonnaise.