Step 1

Lay out pickles on paper towels and pat to dry, then set aside.

Step 2

In a small bowl, whisk together plant-based milk and lemon juice to make a vegan buttermilk. Let sit for 5-10 minutes.

Step 3

Create a dredging station with three shallow bowls: One bowl with all-purpose flour, another with the vegan buttermilk, and the final with the panko bread crumbs, cornmeal, salt, cayenne pepper, and garlic powder whisked together.

Step 4

Working in batches, dip each pickle first into the flour, then into the vegan buttermilk, then finally into the seasoned bread crumb mixture.

Step 5

Transfer to fryer basket in a single layer and mist with cooking spray.

Step 6

Set to 400°F and cook for 5 minutes. Flip pickles using tongs and cook for another 5 minutes, until coating is crispy and golden.

Step 7

Enjoy served with vegan ranch dressing or your favorite dipping sauce!