Railway Pickle Chips Recipe
Crispy battered dill pickles served with malt-vin aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Pickle Chips
For the Malt-Vin Aioli
Method
Preparing the Pickle Chips
- 1
Slice the Pickles
Slice the dill pickles into 1/4 inch thick rounds and place them on a paper towel to absorb excess moisture.
- 2
Prepare the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, salt, and black pepper. Mix well.
- 3
Add Sparkling Water
Gradually add the cold sparkling water to the dry ingredients, whisking until the batter is smooth and thick enough to coat the back of a spoon.
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Pickles
Dip each pickle slice into the batter, ensuring it is evenly coated.
- 6
Fry the Pickles
Carefully place the battered pickle slices into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy.
- 7
Drain and Cool
Using a slotted spoon, remove the fried pickles from the oil and place them on a paper towel-lined plate to drain excess oil.
Preparing the Malt-Vin Aioli
- 8
Mix the Ingredients
In a medium bowl, combine the mayonnaise, malt vinegar, Dijon mustard, minced garlic, salt, and black pepper.
- 9
Whisk Together
Whisk the mixture until smooth and well combined. Adjust seasoning to taste.
- 10
Chill the Aioli
Cover and refrigerate the aioli for at least 30 minutes before serving to allow the flavors to meld.