In a small bowl, whisk together crème fraiche, horseradish, sriracha, green onions and salt. Set aside.
Slice pickles lengthwise into quarters. In a medium bowl, whisk together flour, garlic powder and cayenne pepper. Put the eggs in a separate medium bowl and the panko in a third bowl.
Place pickles in flour, egg and panko, respectively, turning and pressing gently to coat. Repeat with remaining pickles.
Pour about 3 cups of vegetable oil into a deep skillet. Heat over medium heat until the oil is shimmering. Fry 5-6 pickle spears at a time, do not crowd the pan. Cook until the spears are golden brown for about 1-2 minutes. Season with more salt.
Serve hot with the sauce.