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

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

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.

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

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

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.

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

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