Fill a wok with enough oil to fully submerge your mustard pickles and get that on a medium heat.

Crack the eggs in a bowl, add a dollop of mustard and whisk to combined. Put the panko breadcrumbs and flour in another two separate bowls and season them all with salt and pepper.

Neatly trim each end of the pickle to create a rectangle. Then, carefully hollow out the pickles. To do this use a teaspoon to start and then use a skewer and twist through the middle. There needs to be a consistent tunnel through each pickle.

Stuff each pickle with mozzarella, making sure there is an even layer of cheese throughout the pickle. Then, cut the pickles into three and stuff in anymore mozzarella if needed.

Roll and wrap the stuffed pickle in the edam slice, cutting away any excess cheese at either side.

Dip the wrapped pickle carefully in the flour, pat for an even flour covering. Then, dip the pickle into the mustard egg and finally carefully roll it in the panko breadcrumbs.

Using a metal slotted spatula (or slotted spoon) carefully place a few mustard pickles in the oil. You do not want to over crowd the pan, so only do a couple at a time. Keep turning the mustard pickle for an even fry. Once golden brown take the mustard pickles out and put onto a side plate.

Once all your mustard pickles are cooked, mix all the mustard dip ingredients together.

To finish, season with salt and pepper. Dip and enjoy!