Fried Pickle Chips | Fennel Pollen | Aioli
Tangy, sweet + savory, these fried pickles from Chef Kelly Whitaker are perfect for a mid-spring back yard BBQ or as a simple snack for a weekend at home.
Vegetable Oil, For Frying
4 Cup, “00” Flour
½ Cup, Soda Water
1 Teaspoon, Fennel Pollen
1 Teaspoon, Maldon Salt
1 Cup, Olive Oil
For The Batter
Add the flour, soda water, and egg whites that have been whipped to a stiff peak consistency (reserve the yolks). the batter should be like a pancake batter. if to dry add more soda water. Heat vegetable oil in a large saucepan until it reaches 375°F (190°C). Fill the saucepan with about 1 inch (2.5 cm) of vegetable oil. Test the temperature using a deep-fry thermometer. Alternatively, you can add a pinch of flour to the oil to see if it immediately browns and bubbles. If it does, then the oil is ready.
Open the jar of pickles and remove the liquid. Pat dry the pickles. using tongs dip the pickles into the batter and fry in the oil until golden brown. Remove and season with salt and fennel pollen.
For The Aioli
Add the yolks to a food processor or steel bowl. This can be made by slowing adding the oil to the food processor or by whisking slowly in the yolks. Once the sauce is emulsified add lemon, sale and more fennel pollen.