Make Deep Fried Pickles Just Like Texas Roadhouse
Make Deep Fried Pickles Just Like Texas Roadhouse
Deep Fried Pickles with a Kick (Texas Roadhouse Fried Pickles)
There are some things in life that are simply too good for words. These fried pickles are a divine example of just that. The salty tang of the pickles is balanced perfectly with a delectable dipping sauce that has just the right amount of kick. Believe it or not, you can make these easily at home to surprise your guests or your family. The first time I had a fried pickle was at a local restaurant here in Watkins Glen. They were in the shape of spears and a signature appetizer on their menu.
After many years, a Texas Roadhouse came to a city about a half-an-hour from our house. When I saw they had deep fried pickles on their menu, I decided I needed to make them myself. I went on the internet and found what was the closest to how the ones I had tried at Texas Roadhouse, as well as where I had originally had them.
- [b]For the Dip:[/b]
- 1/4 cup mayonnaise
- 1 tbsp horseradish
- 1 tbsp ketchup
- 1/4 tsp Cajun Seasoning
- [b]For the Pickles:[/b]
- 1/4 cup flour
- 1 tsp Cajun seasoning
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/8 tsp cayenne pepper
- Kosher salt
- 2 cups dill pickles, drained and sliced
- In a small bowl, mix all the dip ingredients. Set aside.
- Place about 1 1/2″ of vegetable oil in a wide pot and heat over medium high heat.
- In a medium bowl, mix flour, Cajun seasoning, oregano, basil, pepper and salt.
- Depending on how big your pot is, you may have to fry the pickles in 2 batches. You do not want the pickles to overlap when you are frying, so make sure you have enough space. Coat the pickles with the flour mixture and shake off excess. Gently add the pickles to the oil, one at a time. Fry for about 2-3 minutes or until golden brown. Remove pickles with a slotted spoon and drain on paper towel. Repeat with another batch, if necessary.
- Serve right away with dipping sauce.
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Have you ever had Deep Fried Pickles? If so tell me where you have tried them.
Adapted from : Foodnetwork
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