Prep 10 mins
Cook 20 mins
In this month's issue of Food Network magazine, they've attempted to duplicate Texas Roadhouse's famous fried pickles with dipping sauce. The intro tells of a restaurant manager's wife who had a craving for them (and a bun in the oven, perhaps?), so these were created. They became such a hit, they are now served at all of their locations. Yippee Ky Ay!
- 1⁄4 cup mayonnaise
- 1 tablespoon drained horseradish
- 2 teaspoons ketchup
- 1⁄4 teaspoon cajun seasoning
- peanut oil, for frying
- 1⁄2 cup all-purpose flour
- 1 3⁄4 teaspoons cajun seasoning
- 1⁄2 teaspoon italian seasoning
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon kosher salt
- 2 cups sliced dill pickles, drained
- Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
- Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375°F Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
- Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 and repeat with the remaining pickles and batter. Serve immediately with the prepared dipping sauce.