Quarter <quantity>3<unit>cups</unit></quantity> of pickled bur cucumber lenghtways and place in a container

Add <quantity>⅓<unit>cup</unit></quantity> of cornstarch and <quantity>¾<unit>cup</unit></quantity> of cold beer to a container with <quantity>1<unit>cup</unit></quantity> of all-purpose flour. Stir until obtain a smooth batter

Add salt and black pepper powder to taste and stir to combine

Dredge the bur cucumbers in <quantity>1<unit>cup</unit></quantity> of all-purpose flour

Remove excess flour and dip in the beer batter in batches

Drain excess batter and transfer to a plate with <quantity>2<unit>cups</unit></quantity> of panko. Coat well and set aside in a dish. Repeat with all the pickles

Fill a pot with vegetable oil enough to cover the pickles and preheat it to <temperature>180<unit>°C</unit></temperature>. Fry the pickles until golden brown. The oil is at the right temperature if it bubbles slightly when you add the pickles

Drain and transfer to a plate lined with paper towel to remove excess oil

Serve on a plate with mayonnaise and rangpur lime to taste. The fried pickles are ready

Grab your cocktail and enjoy!